Red rice and beans
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Uncooked long grain brown rice |
| 1 | can | (16 oz) diced tomatoes, including juice |
| 1 | can | Kidney beans, rinsed |
| 1 | Green peppers, chopped (up to 2) | |
| 1 | large | Onion, chopped |
| 1 | teaspoon | Cumin (up to 2) |
| 1 | teaspoon | Basil |
| 4 | Cloves garlic, minced (up to 6) | |
| 1 | teaspoon | Worchestershire sauce |
| 3 | cups | Vegetable broth |
| Tabasco sauce to taste | ||
Directions
Put everything into a large saucepan, cover, and cook until rice is tender, about 40-45 minutes. Leftovers taste good topped with your favorite salsa and rolled up into a WW tortilla. Add letuce and tomato if you wish. Posted to fatfree digest V97 #141 by JBennicoff@... on Jul 7, 1997
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