DIETS: LC GF VG VT
This is a wonderful way to use up leftover pantry staples like rice, dried spices and a can of beans!
Makes 6 servings
Time: 60 minutes

Ingredients: 

• 2 cups cooked long-grain rice
• 1 Tablespoon olive oil
• 16 ounces meat substitute (plant-based chorizo crumbles, sliced meatless hot dogs/brats, or another can of beans)
• 1 15oz can red kidney beans
• 1 large yellow onion, chopped
• 1 large green pepper, cored, seeded and chopped
• 1/2 cup celery, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon ground red (cayenne) pepper
• 1 teaspoon vegetable better-than-bouillon or veggie bouillon cube
• 1 Tablespoon red wine vinegar
• Salt & pepper, to taste

Instructions: 

• Make rice according to package directions (use 2 cups broth instead of water). Set aside and keep warm.
• If meat is not cooked, cook those first by heating the oil in a large skillet and sautéing until done and browned.  Remove from pan and store on a foil-covered plate until later (leave as much of the oil in the skillet as possible).
• To the hot oil, add the onion, green pepper, celery and garlic.  Sauté until soft, about 5-7 minutes.
• To the skillet, add beans, 1 cup of the stock, bay leaves, thyme, marjoram, cayenne and better-than-bouillon.  Bring to a boil, then reduce heat to medium and simmer for about 15 minutes (add more of the stock if it gets too dry).  
• Discard the bay leaves.  Add the red wine vinegar, meats and rice to the skillet and mix well.  Cook until heated through, about 5 minutes, adding more stock if needed (if you run out of stock, adding water will work too).
• Serve immediately!

Nutrition Info Per Serving: 
Calories 257
Total Fat 9 g
Cholesterol 3 mg
Sodium 941 mg
Potassium 758 mg
Total Carbohydrate 28 g
Dietary Fiber 5 g
Sugars 3 g
Protein 16 g​