Jacynthe's recipies



  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 crushed garlic cloves
  • 2 diced red bell peppers
  • 2 branches of celery, diced
  • 1/2 cup frozen corn
  • 2-3 leaves of kale (remove stem)
  • 1 cup canned black beans or sprouted
  • 1 tsp dried thyme
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne
  • 1 bay leaf
  • 1 1/2 cup brown rice
  • 1 large diced tomato
  • 2 cups vegetable broth
  • Salt and pepper (to taste)

In a large saucepan, add olive oil and sweat onion, garlic, bell peppers and celery. Add the diced tomatoes, spices, broth, rice and black beans. Stir and cook (with lid on) over low heat until the rice is tender. A few minutes before the rice is done, add the corn and kale. Adjust seasoning and serve.

You can replace the kale with spinach or other greens.

Will freeze well.

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