Chipotle Black Bean and Rice Stew

[Guest guest]

I love this stew. It's exactly the sort of feel good soup you crave

when it's cold and rainy outside. It's filling, full of good-for-you

things, and deeply satisfying.

It's loosely based on a recipe from Rachael Ray, whom I can't bear

to watch on TV, but can appreciate some of her recipes.

 

This is also a quick recipe to make, and most things are stocked in

your kitchen. You can easily have this on the table in no more than

45 minutes. View the finished recipe at http://www.28cooks.com

 

Chipotle Black Bean Stew

2 tbsp olive oil

1 bay leaf

1 c vidalia onion, minced

2 celery ribs, chopped

3 cloves garlic, chopped

2 Knorr Chipolte Bouillon cubes*

1 c frozen white corn kernels

2 (15 oz) cans black beans

2 tsp chili powder

1 tsp ground coriander

1 1/2 tsp cumin

1 (15 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1 (32 oz) carton vegetable stock

1 c white rice

 

Heat large pot over medium-high heat. Add olive oil, and saute bay

leaf, onions, celery, and garlic for 3-4 minutes, or until tender.

Crumble chipotle cubes into pot. Add corn and both cans of undrained

black beans. Add chili powder, coriander, and cumin, stirring well.

Add tomatoes, tomato sauce, and stock. Cover pot, raise heat to

high, and bring to a boil. Add rice, and bring back to a boil. Lower

heat, cover, and simmer until rice is tender.

 

*If unable to find Knorr Chipotle Bouillon cubes in your area, then

substitute 1-2 well-minced canned chipotle peppers.

 

Enjoy!

Christiane

[Guest guest]

Okay since you brought it up...Speaking of Rachel Ray,

I just picked up her 30 minute meals- Veggie Meals at

the library yesterday. It looks really good. Mostly

beans which I love and ingredients which you tend to

have around. She doesn't do tofu in it at all. Will

try some and let you know.

Debbie