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S P I C Y    R I C E   &   B E A N S

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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.



  • 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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