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Beans Mexicana

2 cn Kidney beans + their juice
1 c Uncooked long grain brown rice
2 lg Onions; chopped
2 lg Green peppers; chopped, up to 3
1 c Cooked seitan; cut into small pieces
5 lg Red tomatoes; chopped, up to 6
4 lg Cloves garlic; minced
1 ts Cumin; up to 2
1 ts Dried oregano; (or 1 Tb fresh chopped)
1 Dried whole chipotle; (smoked jalapeno)*
2 1/4 c Veggie broth


Saute 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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