INGREDIENTS

  • 1 tablespoon olive oil
  • 1 large chopped onion
  • 1chopped celery
  • 1chopped carrot
  • 2 minced garlic cloves
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 6 cups vegetable stock
  • 2 cups shredded cabbage
  • 1/4 cup long grain rice
  • 19 ounces kidney beans , drained and rinsed
  • 1 cup chopped green beans
  • 1/2 cup chopped red peppers

DIRECTIONS

  1. In saucepan heat oil over medium high heat.
  2. Cook onion, celery, carrot, garlic, chili powder, oregano and pepper and stir occasionally for about 4 minutes or until softened.
  3. Add vegetable stock, cabbage and rice.
  4. Bring to a boil.
  5. Reduce heat, cover and simmer 15 minutes.
  6. Add kidney beans, green beans and red pepper.
  7. Cook covered for 5 minutes or until vegetables and rice are tender.