My friend Sandra sent this one my way and while the original recipe can’t seem to make its mind up as to whether it’s a soup or a stew – I opted to add more rice so it was a heartier meal. Everyone over here loved it – that goes for the kids too. There is a bit of heat – but this can easily be adjusted. Enjoy.
Ingredients:
2 T. vegetable oil
1 Lg. red onion, diced
1 Lg. green bell pepper, diced
1 Lg. jalapeno pepper, diced (I used a small handful of pickled rounds from a jar)
4 cloves garlic, minced
2 T. chili powder
1 T. ground cumin
1/2 t. cayenne pepper
salt and pepper
1 900 ml carton of chicken or vegetable stock
1 29oz can diced tomatoes with juice
2 cans (15 oz each) black beans, drained and rinsed
2 or more cups of cooked rice
Crispy Tortilla Strips:
vegetable oil for frying
4 corn tortillas
Garnishes:
sour cream
shredded cheddar cheese
chopped cilantro
sliced avocado
tortilla strips
To make the stew:
In a soup pot, heat vegetable oil over medium heat – then add onion, bell pepper and jalapeño and cook for about 10 minutes – stirring frequently.
Add garlic, chili powder, cumin, cayenne, 2 t. salt and 1/2 t. black pepper. Stir and cook for another 2 minutes.
Add broth, tomatoes, beans and bring to a boil. Reduce heat to lightly simmer for 30 minutes.
Add rice and cook for another 15 minutes until thickens slightly. Adjust salt and pepper seasoning if required. Dish out and add your favourite garnishes.
To cook tortilla strips: Fill the bottom of a fry pan with a couple inches of vegetable oil over medium-high heat. Stack tortillas and cut them into thin strips. Once oil is hot, add a handful of strips to the pan and fry until crips – about 1 or 2 minutes. Allow to drain on paper towels.