This is a mildly seasoned dish, so you fire and spice lovers will probably want to increase the amounts of jalapeno peppers and chipotle powder.
- 1 medium onion, chopped
- 1 green or yellow pepper, stemmed, seeded and chopped
- 1/2 – 1 jalapeno chile, stemmed, seeded and finely diced (add more or less to taste)
- 2 cloves garlic, minced
- 4 cups cooked brown rice
- 1 1/2 cup diced tomatoes (fresh or canned fire-roasted, liquid reserved)
- 1 1/2 cup black beans (or 1 15-ounce can), rinsed well
- 1 teaspoon ground cumin
- 1 teaspoon ancho chili powder (or other pure, mild chili powder)
- 1/2 teaspoon chipotle chili powder (or more, to taste)
- 1/2 teaspoon smoked paprika
- salt and freshly ground black pepper to taste
- Heat a deep, non-stick skillet over medium high heat. Add the onion and cook, stirring, until it begins to brown. Add the pepper, jalapeno, and garlic, and cook for another 2 minutes, taking care not to burn the garlic. Add the remaining ingredients, stir, and cook, stirring frequently, for about 15 minutes. If it becomes too dry, add a little vegetable broth or reserved tomato juice.
Check the flavor, and add salt and additional seasonings to taste.
- Preparation time: 15 minute(s) | Cooking time: 25 minute(s)
- Number of servings (yield): 8
- Nutrition (per serving): 172 calories, 11 calories from fat, 1.3g total fat, 0mg cholesterol, 89.9mg sodium, 324.8mg potassium, 34.7g carbohydrates, 5.9g fiber, 2.6g sugar, 6.2g protein, 4.9 points.