Categories: Digest, Sept.
Yield: 1 servings

2 lg Onions, chopped
2 lg Carrots, cut in bite size
4 Garlic cloves, chopped
x Spices to your taste (chili
Powder, cheyene peper, black
Paper, hot peper
Sauce, or anything else you
Would like to add)
1 cn Tomato paste
3 lg Cans tomato sauce
1 c Pre-cooked brown rice
1 c Kidney or pinto beans

Boil onions, carrots, and garlic in 1/2 cup of water until tender. Add
spices, tomato sauce, and tomato paste, and simmer on medium-low heat for
15 minutes or so. Add rice and beans. Simmer for an additional 15
minutes. Makes about 4 servings.

This recipe is VERY flexible. It is different every time I make it. Please
feel free to add any additional vegies or spices.

Please let me know if you like it.

From: (Terri Whaling). Fatfree Digest [Volume 10 Issue 35],
Sept. 15, 1994. Formatted by Sue Smith, S.Smith34,
using MMCONV

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