Kidney Beans and Rice
Ingredients:
- 2 cans kidney beans, with juice
- 1 cup long grain brown rice, uncooked
- 2 onions, chopped
- 2 green bell peppers, chopped
- 5 red tomatoes, diced
- 3 garlic cloves, minced
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 whole chipotle chili, dried
- 2 1/2 cups vegetable broth
Directions:
In a saucepan, sauté the onions, bell peppers, and garlic in about 1/4 cup of vegetable broth
for about 5 minutes. Add in the remaining ingredients and bring to a boil. Reduce the heat,
cover, and simmer for about 45 minutes or until the rice is tender.
Serves 6.
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