S P I C Y R I C E & B E A N S

DIRECTIONS

Add carrots, onion, and mushroom to oil with salt and pepper. Sauté until vegetables are soft, 7-10 minutes. Add red wine, bring to a boil, then reduce heat to low and simmer until liquid is evaporated, stirring occasionally, 5-7 minutes. Add cinnamon and cayenne if using, stir to blend. Add peppers, SMT Diced tomatoes, and rice. Cover and simmer 10 minutes. Serve with sour cream and green onion.

INGREDIENTS

3 TBSP olive oil
2 carrots, diced
1 small onion, diced
4 oz mushrooms (A wild mushroom mix, but any combination will work)
1 tsp salt and few grindings fresh pepper
¼ c. red wine (optional) I like to use wine to deglaze the pan to incorporate all of the caramelized bits of vegetables into the finished dish.
2 TBSP cinnamon
1/8 tsp cayenne pepper (omit or add more depending on your preferred level of heat)
½ can Chipotle peppers (slice and remove seeds)
1 carton SMT Diced Tomatoes
1-2 cups cooked rice
Sour cream
Green Onions, chopped

S P I C Y R I C E & B E A N S

INGREDIENTS

3 TBSP olive oil

2 carrots, diced

1 small onion, diced

4 oz mushrooms (A wild mushroom mix, but any combination will work)

1 tsp salt and few grindings fresh pepper

¼ c. red wine (optional) I like to use wine to deglaze the pan to incorporate all of the caramelized bits of vegetables into the finished dish.

2 TBSP cinnamon 1/8 tsp cayenne pepper (omit or add more depending on your preferred level of heat) ½ can Chipotle peppers (slice and remove seeds)

1 carton SMT Diced Tomatoes

1-2 cups cooked rice Sour cream Green Onions, chopped

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2 TBSP cinnamon
1/8 tsp cayenne pepper (omit or add more depending on your preferred level of heat)
½ can Chipotle peppers (slice and remove seeds)

1-2 cups cooked rice
Sour cream
Green Onions, chopped