Spicy Rice And Beans

• 1 cup onion, chopped
• 3 cloves garlic, smashed
• 1/2 cup celery, chopped
• 1 jalapeno pepper, seeded and finely diced
• 1 tablespoon canola oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons chili powder
• 1 1/2 cups long grain brown rice, uncooked
• 1/2 cup grated carrot
• 2 3/4 cups water
• 1 tablespoon vegetable bouillon granules
• 1 bay leaf
• 1 (14 ounce) can red kidney beans or (14 ounce) can pinto beans, drained
• 1 cup chopped tomato
• 1/2 cup fresh corn or 1/2 cup frozen corn
• 1 tablespoon fresh cilantro, chopped (optional)
• 2 tablespoons fresh parsley

1. Saute onion, garlic, celery and jalapeno pepper in canola oil in large non stick frying pan for 3 minutes, stirring occasionally.
2. Add cumin, coriander, chili powder and rice.
3. Cook on medium, stirring occasionally until golden.
4. Stir in carrot, water, bouillon powder and bay leaf.
5. Cover; Simmer on medium low for 20 minutes.
6. Stir in beans, tomato and corn.
7. Cover; heat for 15 to 20 minutes until liquid is absorbed.
8. Remove and discard bay leaf.
9. Stir in cilantro and 1 tablespoon parsley.
10. Garnish with remaining parsley.

onion, garlic, celery, pepper, canola oil, ground cumin, ground coriander, chili powder, long grain brown rice, grated carrot, water, vegetable bouillon granules, bay leaf, red kidney beans, tomato, fresh corn, fresh cilantro, fresh parsley

Taken from www.food.com/recipe/spicy-rice-and-beans-38753 (may not work)