Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 | 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.