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| 2 Tasse | brown rice |
| 1 1/2 Tasse | Red onion; chop |
| 3 | Garlic cloves; mince |
| 1 Tasse | Carrots; fine dice |
| 1/2 Tasse | Celery; chop |
| 1 | Jalapeno pepper; seed, mince |
| 1 Esslöffel | cumin |
| 1 Esslöffel | coriander |
| 2 Teelöffel | chilli powder |
| 3 3/4 Tasse | vegetable stock |
| 1 | Bayleaf |
| 1 1/2 Tasse | Red beans; cook |
| 1 1/2 Tasse | Tomatoes ; chop |
| 1/2 Tasse | Corn kernels |
| 1/2 Teelöffel | salt |
| 3 Esslöffel | parsley |
| 3 Esslöffel | Cilantro; chop |
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Place a medium-sized pot over medium heat. Add the first 9 ingredients and heat for 3 to 5 minutes, stirring almost constantly, until lightly browned. In another pot, bring the stock and bay leaf to a boil and add to the rice mixture. Cover the pan, lower the heat, and simmer for 15 minutes. Add the beans, tomatoes, corn, and salt. Stir, cover, and simmer for 15 more minutes, or until the liquid is absorbed. Remove from the heat and add the parsley and cilantro. Serve. 308 calories, 2.7 grams fat per 1 cup serving.
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