2 tbsp olive oil
1 bay leaf
1 c vidalia onion, minced
2 celery ribs, chopped
3 cloves garlic, chopped
2 Knorr Chipolte Bouillon cubes*
1 c frozen white corn kernels
2 (15 oz) cans black beans
2 tsp chili powder
1 tsp ground coriander
1 1/2 tsp cumin
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 (32 oz) carton vegetable stock
1 c white rice
Heat large pot over medium-high heat. Add olive oil, and saute bay
leaf, onions, celery, and garlic for 3-4 minutes, or until tender.
Crumble chipotle cubes into pot. Add corn and both cans of undrained
black beans. Add chili powder, coriander, and cumin, stirring well.
Add tomatoes, tomato sauce, and stock. Cover pot, raise heat to
high, and bring to a boil. Add rice, and bring back to a boil. Lower
heat, cover, and simmer until rice is tender.
*If unable to find Knorr Chipotle Bouillon cubes in your area, then
substitute 1-2 well-minced canned chipotle peppers.