Recipe - Beans Mexicana

2 cn Kidney beans + their juice
1 cup Uncooked long grain brown
rice
2 lg Onions; chopped
2 lg Green peppers; chopped, up
to 3
1 cup Cooked seitan; cut into
small pieces
5 lg Red tomatoes; chopped, up to
6
4 lg Cloves garlic; minced
1 teaspoon Cumin; up to 2
1 teaspoon Dried oregano; (or 1 Tb
fresh chopped)
1 Dried whole chipotle;
(smoked jalapeno)*
2 One fourth cup Veggie broth

Saute onions, peppers, and garlic in a One fourth 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.