Yield: 1 Servings
|2 cans||Kidney beans + their juice|
|1 cup||Uncooked long grain brown rice|
|2 larges||Onions; chopped|
|2 larges||Green peppers; chopped, up to 3|
|1 cup||Cooked seitan; cut into small pieces|
|5 larges||Red tomatoes; chopped, up to 6|
|4 larges||Cloves garlic; minced|
|1 teaspoon||Cumin; up to 2|
|1 teaspoon||Dried oregano; (or 1 Tb fresh chopped)|
|1 \N||Dried whole chipotle; (smoked jalapeno)*|
|2¼ cup||Veggie broth|
Saute onions, peppers, and garlic in a ¼ 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@... on Sep 22, 1998, converted by MM_Buster v2.0l.