Red Rice and Beans

I used my food processor to dice up the garlic and parsley. I also used it to chop the onion and carrot. This sped things up because all I had left to chop was the bell pepper and asparagus. This can be made very quickly when everything is chopped up and ready to go!

In 4-quart saucepan, heat 2 teaspoons of oil on medium-high until hot. Add asparagus, red pepper, onion, 1/8 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 5 minutes or until just tender, stirring occasionally. Stir in the rice until well mixed, then add 2 cups of boiling water. Turn heat on stove down to low and let simmer until water is gone.

After carrots are chopped mix them with turmeric and 1 Tablespoon of water and put them in the microwave for 2 minutes to soften them.

In 12-inch skillet, heat remaining 2 teaspoons of oil on medium until hot. Add garlic and chili powder and cook for about 30 seconds. Stir in beans, carrots, salsa, tomatoes, and tomato paste. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally.

Mix the rice mixture and the sauce together, and sprinkle some parsley on top when serving. Place leftover parsley on the table for others to add more while eating.