Spicy Rice and Beans Recipe
Description: Make this spicy rice and beans dish as fiery as you wish! Feel free to adjust the quantities of cumin, coriander, chili powder, and jalapeno to suit your taste buds. We like it hot! This recipe is sourced from Company’s Coming – Diabetic Cooking, ensuring both flavor and healthiness in every bite.
Recipe Category: One Dish Meal
Keywords: Brown Rice, Long Grain Rice, Rice, Beans, Canadian, Vegan, Potluck, Spicy, Less than 60 Minutes, Oven, Stove Top, Easy, Inexpensive
Nutritional Information (per serving):
- Calories: 271.5
- Fat Content: 3.9g
- Saturated Fat Content: 0.5g
- Cholesterol Content: 0mg
- Sodium Content: 36.8mg
- Carbohydrate Content: 51.1g
- Fiber Content: 7.5g
- Sugar Content: 3.2g
- Protein Content: 9.3g
Servings: 7
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Onion |
| 3 cloves | Garlic |
| 1/2 cup | Celery |
| 1 tbsp | Canola Oil |
| 1 tsp | Ground Cumin |
| 1 tsp | Ground Coriander |
| 1 tsp | Chili Powder |
| 1 cup | Long Grain Brown Rice |
| 1 | Carrot |
| 1 1/2 cups | Water |
| 1 tsp | Vegetable Bouillon Granules |
| 1 | Bay Leaf |
| 1 can (15 oz) | Red Kidney Beans |
| 1 can (15 oz) | Pinto Beans |
| 1 | Chopped Tomato |
| 1/2 cup | Fresh Corn |
| 1/2 cup | Frozen Corn |
| 1/4 cup | Fresh Cilantro |
| 2 tbsp | Fresh Parsley |
| 1 | Jalapeno Pepper |
Instructions:
-
Saute Aromatics: In a large non-stick frying pan, heat the canola oil over medium heat. Add diced onion, minced garlic, chopped celery, and sliced jalapeno pepper. Saute for about 3 minutes, stirring occasionally, until fragrant and slightly softened.
-
Toast Spices and Rice: Sprinkle in the ground cumin, ground coriander, and chili powder. Stir in the long grain brown rice. Continue to cook over medium heat, stirring occasionally, until the rice is lightly golden and aromatic.
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Add Vegetables and Liquid: Stir in the sliced carrot, water, vegetable bouillon granules, and bay leaf. Cover the pan and reduce the heat to medium-low. Allow the mixture to simmer gently for approximately 20 minutes until the rice absorbs most of the liquid.
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Incorporate Beans and Corn: Once the rice is tender and most of the liquid is absorbed, add the drained and rinsed red kidney beans, pinto beans, chopped tomato, fresh corn, and frozen corn. Stir well to combine all ingredients.
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Final Simmer: Cover the pan again and let the mixture heat through for another 15 to 20 minutes, or until the remaining liquid is absorbed, and the flavors meld together beautifully.
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Finish and Garnish: Remove the bay leaf and discard it. Stir in the chopped fresh cilantro and 1 tablespoon of fresh parsley. Before serving, garnish the dish with the remaining fresh parsley for a vibrant finish.
This Spicy Rice and Beans recipe is perfect for gatherings, potlucks, or a cozy dinner at home. Enjoy the hearty flavors and customizable spice levels that make every bite a delight. Whether you’re a fan of Canadian cuisine, vegan dishes, or simply crave something easy and inexpensive, this recipe ticks all the boxes. Let the aroma of spices fill your kitchen as you create this wholesome and satisfying meal! 🌶️🍚
