Ingredients

• 1-2 cups dry rice
• 2 tablespoons olive oil
• 1/4 onion (chopped)
• 2-3 garlic cloves (chopped)
• 1 celery stalk (chopped)
• 1 carrot (chopped)
• 2 15oz cans kidney beans (drained and rinsed)
• 2 tablespoons tomato paste
• 1/2 teaspoon cumin
• 1/4-1/2 teaspoon chili powder
• 1 1/2 teaspoons salt
• liberal use of crushed peppercorn
• 1 1/2 cup water
• 1/2 cup frozen corn

Instructions

1. Prepare rice with a little olive oil.
2. In a medium sized pot heat oil on medium high. When warm add onion and garlic. Cook for 3 minutes, or until onion is translucent.
3. Add celery, and carrot. Cook for an additional minute.
4. Add beans, tomato paste, cumin, chili powder, salt and peppercorn. Cook for about a minute.
5. Add water and corn. Bring to a boil, then let simmer for 20 minutes.
6. Top the rice with the “stew.”

Closing

This is an original recipe, with just using what I had in the kitchen. It turned out pretty well, especially on a cold and blustery day! You may choose to add more chili powder, mine is also quite aged and has lost much of its potency. I also find that you do not need to have rice with it, but it adds a nice texture and makes a complete protein with the beans. In addition to the rice, feel free to dip with some tortilla chips!

The beans in my first attempt were not actually canned, but rather frozen after being cooked in its dry form.

Try a bowl!