Vegan – Gluten/Wheat Free – Nut Free
(For Rice Allergy, Switch out Rice with Quinoa)
WARNING: THIS IS SUPER SUPER SPICY!!! But no worries, you can cut down on the HEAT!
I’m convinced my husband and I have de-sensitized our taste buds and we can no longer taste how spicy things truly are. To put this in perspective, my Mom who loves everything spicy and grew up eating Cajun food, said that this recipe was almost too spicy for her…where as my husband and I added more hot sauce to our bowls. Sheesh!! I didn’t think I was that bad. I knew my husband was, but I guess that’s what happens when you live with someone for 5 years. 🙂
So…if you want to make your friends cry who can’t take the heat…then this recipe should do it! Muahahaha!!
But for reals…the heat can definitely be decreased. First, by not keeping the jalapeno seeds in the recipe like I did. Second, cutting back the number of jalapenos. And third, by reducing the amount of hot sauce and not adding additional to your individual bowl. 😉 But if you can take the heat, then follow the recipe exactly.
Don’t get overwhelmed with all the ingredients, if you take a closer look, you’ll see that most are just seasonings. This is a very simple dish to make since you cook it all in one large pan. Gotta love one pan/pot dinners…right?! The hardest part is chopping the veggies. But if you have an amazing husband like mine, who does most of the chopping (my prep sous-chef), then your job will be to just throw it all in a pan and stir occasionally. Done and Done!!
If you are not a Vegan or Vegetarian and you want to add some meat, feel free to do so. Just cut back on the amount of beans and add some andouille sausage. Just make sure to cook the sausage first for 2-3 minutes or until it begins to brown. Then you will add the garlic and onions and proceed with the directions below.
- 1 can organic black beans (15 oz) rinsed
- 1 can organic kidney beans (15 oz) rinsed
- 1 can organic chickpeas (15 oz) rinsed
- 1 can organic crushed tomatoes
- 2 cups brown rice (uncooked)
- 3 cups veggie broth
- 1 cup water
- 2 cloves garlic
- ½ onion diced (optional - I don't care for onions so I omit, but they are good added touch if you enjoy)
- ½ green pepper, diced
- ½ red pepper, diced
- 3 jalapeños, diced (keep some seeds for extra HOT spice)
- 3 cups kale ripped into pieces (kale will shrink)
- 2 stalks celery, diced
- 2 tbsp Braggs liquid amino (or gluten free soy sauce)
- 2 tbsp hot sauce of choice (I used a cayenne hot sauce)
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 2 tsp basil
- 2 tsp parsley
- 2 tsp oregano
- 1-2 tsp Tabasco salt* (optional) you can just use any salt
- Pepper, to taste
- Fresh parsley to garnish (optional)
- Green onion to garnish (optional)
- Heat a small amount of olive oil in a large sauté pan over medium to high heat. Add garlic and onion and sauté until soft and starting to turn brown. Add the celery and peppers and a little more oil if needed or just a splash of water, and sauté until they start to soften.
- Add all remaining ingredients, vegetable stock, crushed tomatoes, herbs, spices and sauces, along with the uncooked rice.
- Bring all ingredients to a boil, then reduce heat to low, cover and simmer until the rice is cooked and the liquid has absorbed. Stirring occasionally to keep the rice from sticking. Approx. 35 mins.
- Stir in the beans and cooked for 5 more minutes or until the beans are heated.
- Serve with some fresh parsley and/or green onions and some extra hot sauce if you like things super spicy like me! 🙂
I used Calphalon Classic Stainless Steel Cookware, Saute Pan, 3-quart and it was full to the rim, but fit.
Add on - Audouille Sausage: Cook sausage first.. after you've heated the olive oil in Step 1: cook sausauge for 2-3 minutes or until browning. Then proceed with the above steps by adding garlic.... Make sure to cut back on the beans. Use 1 - 2 cans of beans of choice.