2 cups Heirloom Forbidden Rice
3 ½ cups vegetable stock or chicken broth for cooking. optional: use water instead of broth
1 BPA-free can kidney beans 15 oz.
1 BPA-free can pinto beans 15 oz.
About 2 cups total of cooked beans – feel free to soak and cook your own beans, however, the canned beans cut down on the prep time for this recipe
1 medium sweet yellow onion diced
2 cups deeded and diced red yellow or orange bell peppers – about 2 medium peppers
1 medium sweet potato peeled and diced
2 medium stalks celery diced
½ jalapeno seeded and finely minced
4 large cloves garlic finely minced
2 cups vegetable broth or chicken stock
1 can Muir Glen Organic Fire Roasted, Diced Tomatoes
½ teaspoon sea salt or to desired taste
2 teaspoons fresh chopped oregano
1 full teaspoon ground cumin
1 full teaspoon smoked paprika
2 teaspoons chili powder Optional: add 1 extra teaspoon if you love heat
Optional: 1 Tablespoon honey or maple syrup (I like a quick of sweetness to balance out the acidity in the tomatoes and the jalapeño in this dish)
Prepare rice according to package directions, substituting either vegetable broth or chicken stock for water.
In a large soup pot, heat olive or coconut oil over medium-high heat. Add onion, bell peppers, celery, sweet potatoes, garlic and jalapeño. Give a good stir and cook about 5 minutes.
Add oregano, cumin, smoked paprika, chili powder and sea salt. Stir and continue to cook for another 2-3 minutes.
Stir in vegetable broth or chicken stock and canned tomatoes. Bring to a boil, reduce heat to simmer and cover with lid. Allow to simmer 15-20 minutes.
Add canned beans and honey or maple syrup (if using). Adjust seasoning (salt & chili powder) to taste at this point. Stir and continue to simmer another 10-20 minutes.
Serve warm over Forbidden Rice with crumbled goat cheese and fresh, chopped cilantro.
Make a double batch and freeze for a busy night.