Spanish Rice

Seriously, I could eat this nonsense all day, every day and never get bored.
This recipe is for my meal prep strategy, where I get about 12 servings. Cut this recipe in half if needed.

Ingredients

• 2 Cups Basmati Rice, thoroughly rinsed
• 2 Cans Black Beans, rinsed
• 3 Tbsp Olive Oil
• 1 Large Yellow Onion, diced
• 1 Large Green Bell Pepper, diced
• 1 Large Red Bell Pepper, diced
• ​1 jalapeno, diced (optional)
  
• 5 - 6 Garlic Cloves, minced
• 1 Can Tomato Sauce
• 1 1/2 Tsp Cumin
• 2 Tsp Paprika
• 1/2 Tsp Cayenne
• 3 1/2 Tsp Salt (less, if desired)
• 1 Tsp Pepper
• 2 Cups Corn Kernels
• 2 Cups Chicken Stock (Or Vegetable Broth for a vegan dish)
• 6 Green Onions, sliced
• 1 bunch Cilantro, chopped (1 1/2 Cups)
• Juice of 1 Lemon

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1. Add oil to hot pan and sautee onion, red and green pepper, and jalapeno until soft. (I like to keep the lid on to trap the moisture that can be absorbed by the rice. I might be wrong that it makes it more flavorful, but don't care.)
2. Add garlic and cook another minute.
3. Add tomato sauce and all spices. Mix well.
4. Add corn, rice, black beans, and chicken stock (or veggie broth). Cover and bring to a boil.
5. Lower heat and simmer, covered, for about 15 minutes.
6. Add green onion, cilantro and lemon juice. Give it a good stir.
7. Let rest for a few minutes and then fluff with fork before serving.

I like caliente, so diced jalapeno makes sense to me. If that is not your thing, then omit. 

I like to serve this up with refried beans, steak and/or chicken. If vegan is your thing, try frying up garbanzo beans/chickpeas. I'm finding it to be a great substitute for chicken. If going the extra mile to add beef, chicken or chickpeas, then why not dice up an avocado and serve on a warm tortilla with shredded cheese? Because, yeah, tacos are heaven in the palm of your hand...until they're heaven in your belly.

For chicken or chickpeas:

1. Dice one or two chicken breasts and add to bowl OR drain and rinse one or two cans of garbanzo beans and add to bowl.
2. Add 3/4 tsp garlic powder, 3/4 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper.
3. Add either 3/4 tsp paprika or 3/4 tsp chipotle chili powder.
4. Give it a good stir.
5. Sautee in hot pan with olive oil.