Black Bean and Corn Soup - redone

I got out early from work earlier this week and actually had the chance to cook. Since "early" meant I got home at 8:45, I wanted dinner to be light and easy, but flavorful too! I dug up this recipe from my archives but changed it up a little for the ingredients I had in the house. I'll repost the recipe ingredients below with modifications in italics.

2 1 cans (15 oz.) black beans, drained
1 can (15 oz) of yellow corn, drained
1 2 cans (15 oz.) chicken broth
1 can (15 oz.) diced tomatoes
1 cup 2 tablespoons jasmine rice
1 medium onion, chopped
2 cloves garlic, sliced 1 teaspoon garlic powder
1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon sugar
1 bay leaf
1 sprig rosemary
1/4 teaspoon basil
1 teaspoon red pepper flakes

This recipe came out a little better than the last one. I think it was because I used two cups of chicken broth instead of 1 cup broth, 1 cup water. I wanted to add some green peppers to it, but we didn't have any in the house. I think it would go excellent with it, though! If you want to make this meal vegetarian, you could easily substitute vegetable broth for the chicken broth.



I also have a crockpot recipe for black bean and corn soup you might enjoy. Can you tell I LOVE black beans???