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1
I used my food processor to dice up the garlic and parsley.
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2
I also used it to chop the onion and carrot.
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3
This sped things up because all I had left to chop was the bell pepper and asparagus.
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4
This can be made very quickly when everything is chopped up and ready to go!
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5
In 4-quart saucepan, heat 2 teaspoons of oil on medium-high until hot.
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6
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.
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7
Stir in the rice until well mixed, then add 2 cups of boiling water.
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8
Turn heat on stove down to low and let simmer until water is gone.
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9
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.
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10
In 12-inch skillet, heat remaining 2 teaspoons of oil on medium until hot.
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11
Add garlic and chili powder and cook for about 30 seconds.
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12
Stir in beans, carrots, salsa, tomatoes, and tomato paste.
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13
Reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
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14
Mix the rice mixture and the sauce together, and sprinkle some parsley on top when serving.
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15
Place leftover parsley on the table for others to add more while eating.
