 |
Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
Ingredients:
3 teaspoons olive oil |
1 medium onion, diced |
1/2 red pepper, diced |
1 large carrot, diced or shredded |
1 clove garlic, minced |
1/2 tablespoon chili powder |
1 teaspoon ground cumin |
1 (15-ounce) can whole or chopped tomatoes |
1 cup broth (vegetable, chicken, tomato juice or water) |
1 (28-ounce) can black beans |
1 ear corn, kernels removed |
coarse salt and freshly ground black pepper |
perfect microwaveable rice, recipe follows |
2 cups long grain rice |
3 1/2 cups water or stock |
1 1/2 teaspoons butter or oil |
salt and freshly ground black pepper |
Directions:
1. In a large pot, heat the olive oil over medium high heat. Add the onions, peppers, carrot, and garlic, cook stirring often, until vegetables are tender, about 5 minutes. Add chili powder and cumin, and cook 1 to 2 minutes more or until they smell delicious.
2. Add the tomatoes, broth, black beans and corn to the pot with the vegetables. Bring to a boil, reduce to a simmer. Cook 10 to 20 minutes, until flavors are well combined. Taste and adjust seasonings with salt and pepper.
3. Serve over rice.
4. Note: If the chili seems too thick, thin out with water or chicken stock.
5. Perfect Microwave Rice:
6. Place all ingredients in a large glass measuring or any microwave safe bowl. The rice expands during cooking, so be sure to choose a container that is large enough. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving.
7. Yield: 6 to 8 servings
|
|