Beans Mexicana Recipe

• 2 can Kidney beans + their juice
• 1 c. Uncooked long grain brown rice
• 2 lrg Onions, minced
• 2 lrg Green peppers, minced, up to 3
• 1 c. Cooked seitan, cut into small pcs
• 5 lrg Red tomatoes, minced, up to 6
• 4 lrg Cloves garlic, chopped
• 1 tsp Cumin, up to 2
• 1 tsp Dry oregano, (or possibly 1 Tb fresh minced)
• 1 x Dry whole chipotle, (smoked jalapeno)*
• 2 1/4 c. Veggie broth

1. Saute/fry onions, peppers, and garlic in a 1/4 c. of the veggie broth till soft.
2. Fold in the rest of the ingredients and bring to a boil.
3. Lower heat to a simmer, cover, and cook till the rice is tender, about 45 min.
4. *Note: Leave the chipotle whole so you can fish it out if you wish.

kidney beans , long grain brown rice, onions, green peppers, red tomatoes, garlic, cumin, oregano, whole chipotle, veggie broth

Taken from cookeatshare.com/recipes/beans-mexicana-81164 (may not work)