1 cup short grain brown rice
1 1/2 cups vegetable stock, plus 2 tablespoons
1/2 cup enchilada sauce
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 onion, small dice
1 red pepper, small dice
1 cup frozen corn
3 tablespoons pickled jalapeno, roughly chopped
3 cloves garlic, minced
3 green onions, thinly sliced (optional)
Place the brown rice and 1 1/2 cups of vegetable stock in a medium-sized saucepan. Cover and bring to a boil.
Reduce heat to low and simmer for 40 minutes, or until rice is tender and the liquid has been absorbed.
Remove lid from saucepan and fluff rice with a fork.
While the rice is cooking, make the sauce for the rice.
In a large frying pan over medium heat, add the olive oil.
When the pan is hot, add the onion and red pepper. Cook for about three minutes, until soft.
Combine the enchilada sauce, cumin, chili powder, salt and ground black pepper.
Add the frozen corn, pickled jalapeños and garlic to the frying pan. Stir and cook for another minute or so, until the corn is warmed through.
After the rice has fully cooked, add to the sauce pan and stir everything together.
Cook just until everything has warmed through together.
Garnish with sliced green onions (optional).
