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1 Onion; chopped,
2 Cloves garlic; minced
1 Green bell pepper; chopped
1 Sweet yellow bell pepper; chopped
1 Habanero chile; diced small
3 c Bouillon
1 cn Chopped tomatoes; , (12oz? smaller than 28oz)
1 Butternut squash; peeled and chopped
1 c Brown rice
1 cn Small white beans; drained, (12-16 oz?)
1 cn Black beans; drained
1 c Frozen corn
1 c Cilantro; chopped, loosely packed. A small bunch, leaves only plucked off and chopped, up to 1. 5
Bring the onion, garlic, two bell peppers and habanero pepper and 1/2 cup
of the bouillon to a boil in a large pot. Simmer 10 minutes or until the
vegetables are softened. Add the remaining bouillon, tomatoes, squash and
rice. Return to a boil and simmer covered for 45 minutes, until rice is
tender. Stir in the beans, corn, and cilantro and heat through, about 5
6-8 servings, freezes well.
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