Janice's Vegetarian Beans and Rice

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A delicious and colorful celebration of vegetables in a one dish meal.
The nutrition facts are at Calorie Count!
Vegetarian Beans and Rice
Ingredients:
1 cup long grain riceVeggie stock2 t olive oil1 medium onion, chopped1 stalk celery, chopped1 medium sweet red pepper, chopped4 garlic cloves, minced1/2 cup corn, canned, frozen or fresh1 jalapeno or serrano pepper1 teaspoon dried basil2 t cumin1/4 teaspoon pepper1 cup salsa (your favorite brand and heat level)1 (15 ounce) can black beans, rinsed and drained1 teaspoon red wine vinegar
Optional for Non-Vegans:
1/4 cup shredded Cheddar cheese
Optional for Bean Lovers: 
Add two cans of beans and increase the salsa andseasonings.
Directions:
Cook the rice per package directions but use veggie stock instead of water.
When the rice is done and resting with the lid on, place alarge non-stick skillet over medium heat and saute the onion, celery, and redpepper in the olive oil until softened.

Add garlic and saute two minutes. Add the corn, jalapeno, and other seasonings and simmer five minutes.

Add the salsa, then the beans and vinegar and stir.

Stir inthe rice and heat together. Add more salsa if it seems too dry. Tasteand adjust seasonings.

Like it hot? Add more chopped jalapenos orhot red pepper flakes.