Allspice Mexican Chili with Brown Rice

Ingredients

• 1 cup/ 250mL Dainty Brown Rice
• 2 Dried Ancho, Mild New Mexico or Guajillo Chili Peppers
• 2 cups/ 500mL Boiling Water
• ½ cup/ 125mL Chopped Coriander Stems and Leaves
• 2 cups/ 500mL Vegetable Stock, divided
• 1 tbsp/ 15mL Vegetable Oil
• 2 Onions, chopped
• 4 Celery Stalks, diced
• 6-8 Carrots, chopped
• 4 cloves Garlic, finely chopped
• 1 tbsp/ 15mL Dried Oregano Leaves
• 1 tsp/ 5mL Ground Cumin
• ½ tsp/ 2.5mL Cracked Black Peppercorns
• ½ tsp/ 2.5mL tbsp Salt
• 1 regular Can of Tomatoes, including juice & coarsely chopped
• 2 cups/ 500mL can of red kidney beans, drained and rinsed
• 2 cups/ 500mL Corn Kernels, thawed if frozen
• 1 Red Bell Pepper
• 1 Jalapeno Pepper, seeded and diced (optional)