Recipe: Vegetarian Red Beans and Seven-Grain Dirty Rice

I was looking for a good Red Beans and Rice recipe and I came across this one that was aired on Good Morning America at one time.  I made it and both hubby and son loved it.  Even as lunch leftovers, my son asked for seconds.  I thought it might be too spicy for me, but it wasn’t bad at all.  This one is a keeper for our family, it has become one of hubby’s favorite recipes.

Vegetarian Red Beans and Seven-Grain Dirty Rice


2 c. brown rice
1 1/2 c. chopped red onion
3 garlic cloves, minced
1 c. finely diced carrots
1/2 c. chopped celery
1 jalapeno pepper, seeded and minced
1 tbsp. ground cumin
1 tbsp. ground coriander
2 tsps. chili powder
3 3/4 c. vegetable stock
1 bay leaf
1 1/2 c. cooked red beans
1 1/2 c. chopped tomatoes
1/2 c. fresh or frozen corn kernels
1/2 tsp. sea salt
3 tbsps. chopped fresh parsley
3 tbsps. chopped fresh cilantro


Place medium-sized pot over medium heat. Add the rice, onion, garlic, carrots, celery, jalapeno, cumin, coriander, and chili powder, and heat for 3 to 5 minutes, stirring almost constantly, until lightly browned.

In another pot, bring the stock and bay leaf to a boil and add to the rice mixture. Cover the pan, lower the heat, and simmer for 15 minutes.

Add the beans, tomatoes, corn, and salt. Stir, cover, and simmer for 15 more minutes, or until the liquid is absorbed. Remove from the heat and add the parsley and cilantro. Makes 8 cups; serves 6 to 8.


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