Makes 8 servings
1 cup brown rice
2 cups vegetable stock
1 red pepper, chopped
½ white onion, chopped
2 (15 oz.) cans kidney beans, drained and rinsed
1 (8 oz.) can tomato sauce
2 tsp. garlic powder
½ tsp. each: dried oregano, dried thyme, paprika, crushed red pepper, black pepper
In a crock pot, layer ingredients in order listed above. Cook on low for 6-8 hours. May need to add additional stock if too thick and sticky.
Nutrition analysis per serving: 430 calories, 13 g fat, 8 g protein, 49 g carbohydrate, 7 g fiber, 580 mg sodium
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