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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 5 |
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I used Vegetarian Bacon for this recipe, and it turned out nicely. You could also add a can of diced tomatoes. Ingredients:
1 cup brown rice |
5 slices bacon (optional) or 5 slices vegan bacon, crumbled (optional) |
1 tablespoon olive oil |
1 onion, chopped |
3 garlic cloves, diced |
1 (15 ounce) can red kidney beans, undrained |
1 (4 ounce) can chopped green chilies |
2 tablespoons chili powder |
2 tablespoons paprika |
1 teaspoon cayenne pepper |
1 teaspoon coriander |
Directions:
1. Cook the bacon. Crumble once cooked.
2. Make the rice.
3. Heat olive oil in a non-stick skillet over medium high heat. Add onions and garlic and saute until the onions are clear.
4. Add the bacon back into the pan and combine.
5. Add the kidney beans (with the liquid) and green chilis to the pan and simmer about 5 minutes.
6. Add Chili Powder, Paprika, Cayenne and Coriander. Salt and pepper to taste.
7. Fold the rice into the mixture.
8. Serve hot.
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