¼ cup vegetable oil
1 onion cut in chunky pieces
1 clove garlic grated or chopped
1 green pepper
1 pkg soy meat crumbles
1 lrg can diced tomatoes (can be seasoned)
1 small can tomatoes (can be seasoned)
1 can dark red kidney beans
1-2 tablspns chili powder
1 tsp sugar
¾ cup rice (I suggest a Lundberg mix of brown rices)

Heat oil in large pot or skillet. Add onion, garlic and green pepper. Stir and cook about five minutes. Add all canned vegetables including liquid from beans. I add water to about 1/3 of the large can. Add chili powder sugar and rice. Keep mixture at a simmer, but not higher or it will burn. Stir occasionally until rice is cooked and mixture thickens. Serve immediately or reheat as desired.

Top of page