| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 2 |
cn |
Kidney beans + their juice |
| 1 |
c |
Uncooked long grain brown rice |
| 2 |
lg |
Onions; chopped |
| 2 |
lg |
Green peppers; chopped, up to 3 |
| 1 |
c |
Cooked seitan; cut into small pieces |
| 5 |
lg |
Red tomatoes; chopped, up to 6 |
| 4 |
lg |
Cloves garlic; minced |
| 1 |
ts |
Cumin; up to 2 |
| 1 |
ts |
Dried oregano; (or 1 Tb fresh chopped) |
| 1 |
|
Dried whole chipotle; (smoked jalapeno)* |
| 2 1/4 |
c |
Veggie broth |
INSTRUCTIONS
Saute onions, peppers, and garlic in a 1/4 cup of the veggie broth until
soft. Mix in the rest of the ingredients and bring to a boil. Lower heat to
a simmer, cover, and cook until the rice is tender, about 45 minutes.
*Note: Leave the chipotle whole so you can fish it out if you wish.
Posted to fatfree digest by JBennicoff@aol.com on Sep 22, 1998, converted
by MM_Buster v2.0l.
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