Ingredients:
1 cup onions, chopped
3 cloves garlic, smashed
1/2 cup celery, chopped
1 jalapeno peppers, 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 carrots
2 3/4 cups water
1 tablespoon vegetable bouillon granules
1 bay leaves
1 (14 ounce) cans red kidney beans or 1 (14 ounce) cans pinto beans, drained
1 cup chopped tomatoes
1/2 cup fresh corn or 1/2 cup frozen corn
1 tablespoon fresh cilantro, chopped (optional)
2 tablespoons fresh parsley
Directions:
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.
Servings: 7
Time preparation: 10 min.
Time total: 53 min.