SPICY RICE AND BEANS

Spicy Rice and Beans image

Make this as spicy as you wish,add more or less,cumin, coriander, chili powder and jalapeno. We like it hot!! from Company's comming - diabetic cooking.

Provided by Derf2440

Time 53m

Yield 7 serving(s)

Number Of Ingredients 18

Ingredients

1 cup onion, chopped
3 cloves garlic, smashed
1/2 cup celery, chopped
1 jalapeno pepper, seeded and finely diced
1 tablespoon canola oil
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons chili powder
1 1/2 cups long grain brown rice, uncooked
1/2 cup grated carrot
2 3/4 cups water
1 tablespoon vegetable bouillon granules
1 bay leaf
1 (14 ounce) can red kidney beans or 1 (14 ounce) can pinto beans, drained
1 cup chopped tomato
1/2 cup fresh corn or 1/2 cup frozen corn
1 tablespoon fresh cilantro, chopped (optional)
2 tablespoons fresh parsley

Steps:

Saute onion, garlic, celery and jalapeno pepper in canola oil in large non stick frying pan for 3 minutes, stirring occasionally.
Add cumin, coriander, chili powder and rice.
Cook on medium, stirring occasionally until golden.
Stir in carrot, water, bouillon powder and bay leaf.
Cover; Simmer on medium low for 20 minutes.
Stir in beans, tomato and corn.
Cover; heat for 15 to 20 minutes until liquid is absorbed.
Remove and discard bay leaf.
Stir in cilantro and 1 tablespoon parsley.
Garnish with remaining parsley.

Nutrition Facts : Calories 271.5, Fat 3.9, SaturatedFat 0.5, Sodium 36.8, Carbohydrate 51.1, Fiber 7.5, Sugar 3.2, Protein 9.3

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