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2 T Olive Oil 2 T Soy Sauce 1 Large White Onion, chopped 3 Large Red Potatoes 2 Jalapeno Peppers 1 Cup Chopped Celery 1 Green Pepper, chopped 1 1/2 Cup Brown Rice |
2 T Minced Garlic 4 Cups Tomatoes, chopped 3 Cups Vegetable Broth 1 T Paprika 1 t Dried Basil 1 t Dried Oregano 1 t Cayenne Pepper 1 t Ground Black Pepper |
1 t Ground White Pepper 1/2 t Thyme 1/2 t Ground Mustard 2 Bay leaves 1 Cup Texturized Vegetable Protein (TVP) 1 t Salt 1 Cup frozen peas 2 Cups Red Beans, cooked or canned Fresh Parsley |
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Heat oil over high heat. Add onions, potatoes, jalapenos, celery, and green pepper. Stir constantly. After 1-2 minutes, reduce to medium heat and add soy sauce. Cook for 3-4 minutes more. Add rice and garlic. Raise heat to high and cook, stirring constantly, for 2-3 minutes. Add tomatoes, broth, tvp, spices, and salt. Bring to boil and reduce and simmer for 40 minutes, or until rice is done. Stir occassionally and add more liquid (broth or water) if necessary to prevent burning. Add peas and beans. Cook until heated. Serve with fresh parsley. Makes six large portions. | 
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Nutritional Info: Per Serving (6) 398 Calories Fat: 6g (1g Saturated) Cholesterol: 0g Carbs: 65g Fiber: 12g Sugar: 8g Protein: 19g Vitamin A: 25% Vitamin C: 130% Calcium: 7% Iron: 15% |
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