Spicy Beans/Rice

3 c chicken broth, divided
1 c long grain brown rice
2 tbsp olive oil
1 large onion, chopped
1 large red bell pepper, chopped
4 cloves garlic, chopped fine
1/2 tsp crushed red pepper (or to taste)
1 c grated carrots
1 can fire roasted diced tomatoes
3 cans black beans, rinsed and drained
2 cans dark kidney beans, rinsed and drained
1 can cannelini (white kidney) beans, rinsed and drained
1-1/2 tbsp chili powder
1 tbsp cumin
1 tbsp oregano
1/2 tsp salt
1/2 tsp pepper
1/2 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.