Spicy Rice

Ingredients

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  3 clove or 9g

• Water

  Plain, clean water

  2 ½ cup or 592g

• Carrots

  Raw

  2 large or 144g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Brown rice

  Long-grain, raw

  1 ¼ cup or 231g

• Peas, green, canned, drained solids, rinsed in tap water

  1 can or 257g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 can (12 oz) yields or 211g

• Curry powder

  Spices

  1 tbsp or 6g

• Jerk Seasoning

  Badia

  ¾ tsp or 27g

Directions

1. Cook rice with curry powder, in water, until rice is tender.
2. Chop carrots into small discs or quarters. Dice onion and mince garlic. Rinse and drain canned goods
3. Add onion and garlic to frying pan with small amount of water. When onion is tender, add jerk seasoning and distribute well. Once the seasoning is well mixed into the onions and garlic, add carrots.
4. When carrots are slightly tender add black beans, peas and corn and mix well. Cook until warmed through.
5. Remove vegetables from heat and add to curried rice. Serve warm.