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SOUTHWESTERN BLACK BEANS & BROWN RICE




Source of Recipe


Internet


List of Ingredients




1 cup brown rice
1 can black beans
1 can whole kernel corn
2-1/4 cups chicken broth or stock
1/2 to 1 onion, chopped
1 red bell pepper, seeded and chopped
1 Anaheim pepper (mild chili), seeded and chopped (if Anaheims are unavailable, put an extra 1 TBS good chili powder in recipe)
2 medium carrots, peeled and diced
1 TBS Extra Virgin olive oil
Olive Oil "spray"
1 TBS cumin
1 TBS dried thyme
1/2 TBS chili powder (eliminate if using fresh Anaheim chili)
1 TBS dried parsley
salt, if necessary
fresh pepper recommended
(1/4 tsp. turmeric powder, if available)
Lime slices for garnis

Recipe



Prepare veggies. Spray a non-stick or stainless steel fry pan w/lid withnon-stick spray, and add olive oil. Over med high heat, add chopped veggies,not all at once but about 1/3 at a time. Saute and while cooking, sprinkle in portions of the thyme and cumin for aroma and flavor. When veggies are going good, add brown rice. Keep heat at medium, stir and cook the rice, adding the rest of the cumin and thyme. Inhale the aroma! Add the chicken broth/stock, reduce heat and stir in parsley (and turmeric if you desire). Cover and simmer on low for 40 minutes. Meanwhile, drain and rinse the beans and corn. Check your rice for texture (don't stir, dip and taste with a fork). When liquid is cooked in and the rice is to your liking, stir in the beans and corn. Add a squirt of lime juice, adjust seasonings and serve with lime slices.