Black Beans and Rice

3/4 cup basmati rice
1-16 oz. can black beans
1 carrot pared and grated
1 stalk celery chopped
1/2 teaspoon ground cinnamon
4 cloves garlic, minced
1/4 teaspoon ground cloves
1/2 teaspoon ground cumin
1 hot pepper, seeded and minced
1 onion, chopped
1/4 cup raisins
1 14.5 oz. can diced tomatoes
2 T soy sauce
1/2 lime, zested and juiced

Rinse the rice. Combine with 1-1/2 cups of water, bring to a boil, and cook covered on low for 15 minutes. Remove from the heat.

Spray an iron skillet with pan spray, and heat to medium heat. When the skillet is hot, add the onions and cook, stirring occasionally until they begin to caramelize. Add the carrot and celery and cook for 3 or 4 minutes. Add the garlic, spices, and raisins. Turn the heat to low and cover the skillet.

Drain the black beans, but do not rinse them. Add half of the beans to the vegetables. Mash the rest of the beans until they are a smooth paste, and add them to the vegetables. Stir in the tomatoes and soy sauce.

Seed and mince the pepper (jalapeno, serrano, or habanero). Warning: Habaneros are very hot. Jalapenos are a lot tamer. Wash your hands thoroughly after working with the pepper. Do not touch your face while working with the pepper.* Add the minced pepper to the beans and vegetables. If you want more heat, add some of the seeds. Turn the heat to simmer and let it sit for 20 minutes or so.

Shortly before serving, add the lime juice and zest to the beans. Break up the rice with a fork, and mix it with the beans. Heat and serve.

*You will want to wash your hands thoroughly before going to the men's room, too. I know this from painful, personal experience.