Ingredients:
1 large onions, chopped finely
2 celery ribs, diced
2 carrots, diced
1 -2 jalapeno peppers, diced
1 red bell peppers, diced
3 -4 garlic cloves, minced
2 tablespoons olive oil
3 (15 ounce) cans black beans, drained
2 (14 1/2 ounce) cans diced tomatoes with green chilies, like Hunts
1 (11 ounce) cans mexicorn, drained
1 cup instant rice
1 teaspoon Mexican oregano
1 teaspoon cayenne pepper
1 teaspoon cumin
2 cups water
2 chicken bouillon cubes
32 ounces low sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh cilantro
Directions:
In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.
Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.
Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.
Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.
Use Hunts diced tomatoes with green chilies or a similar brand. Rotel comes in a 10.5 oz can and is much spicer than Hunts. So if you use Rotel, pair it with a can of regular diced tomatoes.
Servings: 8-10
Time preparation: 15 min.
Time total: 60 min.