Recipe - Red Rice And Beans

1 One half cup Uncooked long grain brown
rice
1 cn (16 oz) minced tomatoes,
including juice
1 cn Kidney beans, rinsed
1 Green peppers, chopped (up
to 2)
1 lg Onion, chopped
1 teaspoon Cumin (up to 2)
1 teaspoon Basil
4 Cloves garlic, minced (up to
6)
1 teaspoon Worchestershire sauce
3 cup Vegetable broth
Tabasco sauce to taste

Put everything into a large saucepan, cover, and cook until rice is tender,
about 4045 minutes. Leftovers taste good topped with your favorite salsa
and rolled up into a WW tortilla. Add letuce and tomato if you wish. Posted
to fatfree digest V97 #141 by JBennicoff@aol.com on Jul 7, 1997