International Vegetarian Union (IVU)
IVU logo
Recipes Around the World International Vegetarian Union
Vegan North American Recipes
Contributed by Vegetarians and Vegans from around the world
Use these links to buy from amazon and IVU gets up to 10%!

From: Krista Kayemtea

  • 2 teaspoons oil
  • one medium onion, chopped
  • one red bell pepper, chopped
  • one green bell pepper, chopped
  • 2 large cloves garlic, minced
  • 2 cups water
  • 1 (14.5 oz.) can stewed tomatoes with liquid, cut up
  • 1 (15 oz.) can tomato sauce
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon cayenne pepper (ground red pepper)
  • 1/8 teaspoon fennel seed, crushed
  • 1-1/2 cups uncooked rice
  • 2-3 (15.5 oz.) cans of various beans of your choice, drained and rinsed, ie: garbanzos, black beans, kidney beans
1. Heat oil in large skillet or pot w/ lid over medium-high heat.
Add veggies and garlic, cook and stir 2 to 3 minutes, or until crisp tender.

2. Stir in water, tomatoes, tomato sauce, and spices.
Bring to boil; add rice. Reduce heat to low; cover and simmer (about 45-50 minutes for brown rice, about 25-35 minutes for white rice) until rice is tender and liquid is absorbed.
Stir occasionally during cooking time.

3. Gently stir in beans.
Simmer another 5 minutes or so, until thoroughly heated.

This makes a good quantity for a large family.
The results are pretty moist.
If you prefer it drier, you may want to add more rice or less liquid.