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Get Healthy, Go Vegan Cookbook
by Neal Barnard and Robyn Webb

This soul-warming dish is a cinch. Chipotle peppers give it a Southern flare. If you make a bit extra, you'll have the filling on hand for an easy burrito,
Red beans and rice is a symbolic dish of Louisiana Creole cuisine, traditionally made on Mondays, with red beans spooned over rice and often served with a bottle of hot sauce. The combination of rice and beans provides a good balance of all the essential amino acids that make a complete protein.
Makes Six 1-Cup Servings
Preparation Time: 15 minutes
Cook Time: 1 hour


• 3¼ cups vegetable broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1½ cups long-grain brown rice, rinsed
• 1 (14.5-ounce) can diced tomatoes, with liquid
• 1 teaspoon chopped canned chipotle pepper in adobo sauce
• 1 (15-ounce) can red kidney beans, drained
• Sea salt to taste
• Freshly ground black pepper to taste


1. Heat 1/4 cup broth in a large saucepan over medium heat. Put in the onion and garlic and saute for 3 minutes. Add the brown rice and saute for 2 minutes.

2. Add the remaining 3 cups broth, tomatoes, and chipotle pepper and bring to a boil. Lower heat and simmer for about 45 minutes, until the rice is cooked through. Add beans and cook for 2 minutes. Season with salt and black pepper.


Per Serving (1/6 Of Recipe): 280 calories; 1.8g fat; 0.3 g saturated fat; 5.7% calories from fat; 0 mg cholesterol; 9 g protein;  53 g carbohydrate;  4.9 g sugar;  9.2 g fiber; 882 mg sodium; 63 mg calcium; 2.5 mg iron; 8.5 mg vitamin C; 212 mcg beta-carotene; 0.6 mg vitamin E


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