Spicy Beans/Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 c chicken broth, divided1 c long grain brown rice2 tbsp olive oil1 large onion, chopped1 large red bell pepper, chopped4 cloves garlic, chopped fine1/2 tsp crushed red pepper (or to taste)1 c grated carrots1 can fire roasted diced tomatoes3 cans black beans, rinsed and drained2 cans dark kidney beans, rinsed and drained1 can cannelini (white kidney) beans, rinsed and drained1-1/2 tbsp chili powder1 tbsp cumin1 tbsp oregano1/2 tsp salt1/2 tsp pepper1/2 tsp cayenne pepper (or to taste)
Heat 2 c chicken broth and cook rice in small pot.
While rice cooking, saute onion and bell pepper in olive oil. Add garlic and crushed red pepper. Saute another 2-3 minutes, then add grated carrots. Cook 2-3 minutes more, then add diced tomatoes, beans, 1 c of chicken broth and spices. Cook for 10 - 12 minutes, then stir in cooked rice. Let sit for a few minutes to thicken.
I like to serve over a big bed of fresh spinach.
While rice cooking, saute onion and bell pepper in olive oil. Add garlic and crushed red pepper. Saute another 2-3 minutes, then add grated carrots. Cook 2-3 minutes more, then add diced tomatoes, beans, 1 c of chicken broth and spices. Cook for 10 - 12 minutes, then stir in cooked rice. Let sit for a few minutes to thicken.
I like to serve over a big bed of fresh spinach.
Nutritional Info Amount Per Serving
- Calories: 274.7
- Total Fat: 4.2 g
- Cholesterol: 1.5 mg
- Sodium: 874.0 mg
- Total Carbs: 46.7 g
- Dietary Fiber: 15.2 g
- Protein: 14.8 g
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