Recipe - Vegetarian Chili With Rice

3 cn Pinto beans
1 lg Can crushed tomatoes
1 lg Onion, chopped
One half cup Vegetable stock
1 tablespoon Garlic
1 tablespoon Cumin
2 Packets achiote (annato mix
In ethnic section of
Grocery)
1 tablespoon Parsley
2 tablespoon Paprika
2 tablespoon Hot sauce

Saute onions, cumin, parsley, garlic and paprika in vegetable stock in
large stock pot. Add pinto beans, tomato, and achiote and simmer for about
1 hour. Add about 4 cups of cooked brown rice and let stand for about 1
hour.

I usually make this in a crock pot. Just add sauted onions and spices to
the rest of the ingredients in a crock pot and let it cook overnight.

I add the cooked rice the next morning and leave the pot on all day.

The chili usually comes out quite runny until you add the cooked rice and
let it sit. The rice absorbes most of the moisture leaving a thick hearty
chili.

I use the Lundberg Farms rice blends especially the japonica blend and the
christmas blend.

Posted by cscalzi@hi.com (Casey Scalzi) to the Fatfree Digest [Volume 13
Issue 23] Dec. 23, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

1.80á

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini