Our vegan version of the classic combines slow-simmered kidney beans from Pleasant Grove in Northern California with Massa Organics brown rice, both cooked in our housemade vegetable broth. Well-seasoned with sauteed onions, garlic, celery, tomato paste and mild but flavorful spices and herbs, this is a nourishing quick meal or a perfect accompaniment to sausages, fish, pork chops, fried chicken or your favorite vegetable. Try it this week with our new Ground Chicken with Enchilada Sauce found in the freezer section.
Ingredients: red kidney beans,* Massa Organics brown rice,* vegetable broth (filtered water, onions,* carrots,* celery*), onions,* tomato paste,* celery,* scallions,* olive oil, garlic,* apple cider vinegar,* cumin,* coriander,* oregano,* ancho chiles, aji panca chile paste (aji panca chile, water, citric acid),* paprika,* marjoram,* Celtic sea salt, black pepper,* bay leaves,* smoked paprika,* chipotle powder* (*= organic)
Recipe is vegan, gluten-free and dairy-free.
