Spicy Southwestern Stew

Sorta my version of tortilla soup, but without chicken.  And this turned out a lot thicker than I meant for it to, so we're calling it a stew.  This is a recipe using lots of canned goods, so quick, easy, and cheap.  Would probably still be delicious with little tortilla strips in it.

You'll need (for 4 big servings):

• 2 cloves garlic, crushed & chopped
• 1 cup brown basmati rice (measured raw).  Cooked for about half the prescribed time
• About a tablespoon olive oil
• 12 oz can tomato paste (though, if you want it thinner, use an 8oz can)
• 11oz corn
• 15oz diced tomatoes
• 2 cans black beans, drained and rinsed.  I think the easiest way to do this is to empty the can into a mesh strainer and rinse under the faucet
• 32oz vegetable broth (AKA one carton)
• 2 carrots, shredded
• 1 small bunch spinach (cut in slices using your kitchen shears)
• 1 teaspoon paprika
• 2 teaspoons cumin
• 2 teaspoons red pepper flakes
• 1 teaspoon seasoned salt
• 1 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1 heaping tablespoon brown sugar

The steps:

• Heat garlic over high heat in olive oil until aromatic.
• Reduce heat to medium-low and add all of the canned goods
• Add carrot, spinach, and rice
• Season
• Let simmer for about 15-20 minutes, until rice is tender.

It's that simple.  Serve with tortilla strips and/or shredded cheese.

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