A delightful and flavorful dish combining rice, beans, and vegetables, perfect for a hearty meal.
Heat the olive oil in a large non-stick frying pan over medium heat.
Using a non-stick pan ensures the ingredients don't stick and burn, making cleanup easier.
Add the chopped onion, minced garlic, and diced celery to the pan. Sauté until softened.
Stir frequently to prevent the garlic from burning, which can make it taste bitter.
Stir in the ground cumin, ground coriander, and chili powder. Cook for an additional minute to toast the spices.
Toasting the spices enhances their flavor and aroma.
Add the rice to the pan and stir to coat it with the spices and oil.
Coating the rice in the spices ensures even flavor distribution.
Mix in the diced carrot, water, bouillon granules, and bay leaf. Bring to a simmer.
Ensure the bouillon granules are fully dissolved for a consistent flavor.
Cover the pan and reduce the heat to low. Cook for 20 minutes, or until the rice is tender.
Check occasionally to ensure the rice doesn't stick to the bottom of the pan.
Stir in the beans, chopped tomato, and corn. Cover and cook for another 10 minutes.
If the mixture seems too dry, add a splash of water or stock.
Remove the bay leaf and stir in the chopped cilantro and parsley.
Adding fresh herbs at the end preserves their vibrant flavor and color.
Serve warm, garnished with additional parsley if desired.
Pair with a side of crusty bread or a fresh salad for a complete meal.
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