Beans Mexicana Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 can: Kidney beans + their juice,
1 cup: Uncooked long grain brown rice,
2 large: Onions, chopped
2 large: Green peppers, chopped, up to 3
1 cup: Cooked seitan, cut into small pieces
5 large: Red tomatoes, chopped, up to 6
4 large: Cloves garlic, minced
1 tsp: Cumin, up to 2
1 tsp: Dried oregano, (or 1 Tb fresh chopped)
1: Dried whole chipotle, (smoked jalapeno)*
2 1/4 cup: Veggie broth,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
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