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Modifying Recipe "Beans Mexicana"
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Appetizers
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Ingredients:
2 cans kidney beans and their juice 1 cup uncooked long grain brown rice 2 large onions chopped 2-3 large green peppers chopped 1 cup cooked seitan cut into small pieces 5-6 large red tomatoes chopped 4 large cloves garlic minced 1-2 tsp cumin 1 tsp dried oregano *1 dried whole chipotle (smoked jalapeno) 2-1/4 cups veggie broth
Directions:
Sauté 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.
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