Ingredients
3 cups water
2 vegetable bouillon cubes
1-1/2 cups uncooked brown rice
19-ounce can red kidney beans, rinsed, drained
2 cups chopped onion
1 large green bell pepper, coarsely chopped
1 cup mild salsa
1 teaspoon ground cumin
16-ounce can tomatoes, drained, chopped
Directions
1 Put water and bouillon cubes in a Dutch oven and bring to a boil over high heat.
2 Stir in rice.
3 When liquid boils again, stir in kidney beans, onions, bell pepper, salsa, and cumin; return to a boil.
4 Reduce heat to low.
5 Cover and simmer 45 minutes, until rice is tender and most liquid is absorbed.
6 Remove from heat.
7 Stir in tomatoes.
8 Let stand covered 5 minutes.
9 Spoon into bowls.
MAKES 6 servings
3 cups water
2 vegetable bouillon cubes
1-1/2 cups uncooked brown rice
19-ounce can red kidney beans, rinsed, drained
2 cups chopped onion
1 large green bell pepper, coarsely chopped
1 cup mild salsa
1 teaspoon ground cumin
16-ounce can tomatoes, drained, chopped
Directions
1 Put water and bouillon cubes in a Dutch oven and bring to a boil over high heat.
2 Stir in rice.
3 When liquid boils again, stir in kidney beans, onions, bell pepper, salsa, and cumin; return to a boil.
4 Reduce heat to low.
5 Cover and simmer 45 minutes, until rice is tender and most liquid is absorbed.
6 Remove from heat.
7 Stir in tomatoes.
8 Let stand covered 5 minutes.
9 Spoon into bowls.
MAKES 6 servings