1/2-cup green pepper, chopped, about 1/2 a
pepper, optional
2 cloves garlic, minced, about 2 teaspoons
1/8 to 1/4 teaspoon ground red pepper or red
pepper flakes, optional
1/4 teaspoon Poultry Seasoning, optional
2 teaspoons vegetable or chicken flavored broth
powder or 2 bouillon cubes
2-1/2 cups water
1 tablespoon soy sauce
1-1/2 to 2 cups cooked beans, any kind, or a
15-ounce can of beans, drained and rinsed
Prepare the vegetables as directed in the list of ingredients.
Heat the oil in a 2-quart saucepan over medium heat. Add the chopped
vegetables, red pepper and Poultry Seasoning. Fry the veggies until
they are somewhat tender, about 5 minutes.
Add the rice. Fry the rice until it's white and toasty, about 2 or 3 minutes.
Add the water, broth powder, soy sauce and beans. Bring the mixture
to a boil.
Reduce the heat and cover with a tightly fitting lid. Simmer for
about 20 to 25 minutes, or until the rice is tender and has absorbed
most of the water.
Serve in big bowls with a few slices of banana and a scoop of soy
yogurt if desired. Makes about 4 servings.
And above
all things have fervent charity among yourselves: for charity shall
cover the multitude of sins. Use hospitality one to another
without grudging. As every man hath received the gift, even so
minister the same one to another, as good stewards of the manifold
grace of God.--1 Peter 4:8-10
