Yield: ~1 hotel pan
Ingredients:
1 cup olive oil
3 medium onions, chopped
10 garlic cloves, minced
4 green bell peppers, seeded and chopped
cups brown rice
12 cups vegetable broth
2 cups tomato sauce
4 tbsp. ground cumin
4 tbsp. dried oregano
Salt and pepper to taste
5 15-ounce cans black beans
In a large pot, heat the oil over medium heat and sauté the onions, garlic, and peppers, for 5 minutes. Add the rice and sauté another 2 minutes.
Stir in the vegetable broth, tomato sauce, and bring to a boil. Add the remaining ingredients, and return to a boil. Cover, reduce the heat and simmer for about 45 minutes, or until the rice is cooked.
Remove bay leaf and serve.