Beans Mexicana

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.