Red Rice & Beans


  • 1-1/2 cups uncooked long grain brown rice
  • one 16oz can diced tomatoes, including juice
  • 1 can kidney beans, rinsed
  • 1 -2 green peppers, chopped
  • 1 large onion, chopped
  • 1 to 2 tsp cumin
  • 1 tsp basil
  • 4 to 6 cloves garlic, minced
  • 1 tsp vegetarian Worchestershire sauce
  • 3 cups vegetable broth
  • tabasco sauce to taste


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.

Source: J. Bennicoff
Submitted by: Recipe Group Member
Date: Jul 7, 1997

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