Bajan Beans

1 tablespoon vegetable oil
1 medium onion, chopped
1 jalapeno, seeded and chopped
2 teaspoons curry powder
2 cups vegetable broth
1 cup brown basmati rice
1 medium tomato, chopped
1 small red bell pepper, seeded and chopped
19 ounces canned red kidney beans
3/4 cup corn kernels
1/4 cup cashews, roasted
2 tablespoons fresh cilantro, chopped

1. Boil vegetable stock and add rice and tomato. Cover and cook until rice is tender.
2. Meanwhile, in a separate skillet over medium heat, sauté onion and jalapeno until tender. Season with curry powder.
3. Add red pepper and corn to the skillet and continue to sauté until the pepper is tender.
4. When rice is cooked, add the beans to the skillet and stir to warm.
5. Spoon rice onto a platter and top with bean mixture. Garnish with roasted cashews and cilantro to serve.

Makes 6 servings