Ingredients
2 cups vegetable stock
pinch of saffron
1 tsp oregano (prefferably Mexican)
1 cup brown rice
1 tsp onion powder
1 tsp cumin
1/2 jar of salsa (mine has pineapple in it) pureed.
1 Tbs chipotle chile in ancho sauce
1/2 cup coarsely chopped guindilla peppers (I suspect pepperonici would work as well)
1 15oz. can rinsed black/kidney/pinto beans whichever is preferrable
Grated cheese (optional an omittable if vegan)
Preparation
Bring stock to a boil. Add pinch of saffron bring to medium heat and stir until saffron blooms. Add oregano, onion powder and cumin. Stir and add rice. Cover and simmer until all liquid is absorbed which is approximately 20-30 minutes. Add salsa, chile, beans, peppers, bring heat to low and stir to avoid sticking (this is just to heat all ingredients through).
Serve with grated cheese on top or solo.
