S P I C Y R I C E & B E A N S
Add carrots, onion, and mushroom to oil with salt and pepper. Sautee 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 (I like a wild mushroom mix, but any will do)
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 Fire Roasted Diced Tomatoes
1-2 cups cooked rice
Green Onions, chopped