MEXICAN KIDNEY RED BEAN FRIED RICE

6 Serves 45 min Total Cooking Time Ingredients • 2 tablespoons olive oil (sauté in water instead)
• 1/4 cup minced onion (or 1 cup juli- enned, if you love onions)
• 2 cups julienned bell peppers
• 1/2 cup shredded purple cabbage
• 1 1/2 cups mixed veggies or shred- ded meatless vegan chicken (glu- ten free and/or soy free)
• 1 can or 1 1/2 cups diced tomatoes
• 1 cup crushed tomatoes (or 2 ta- blespoons tomato paste plus 3/4 cup water)
• 1 jar El Tarro kidney beans
• 1 cup El Tarro Sweet corn
• 2 tablespoons green chilies
• 1 tablespoon oregano
• 1 1/2 teaspoons cumin
• 1 to 2 teaspoons chili powder, to taste
• 1/4 to 1/2 teaspoon liquid smoke, to taste
• 3 cups cooked brown rice
• Salt, to taste

Instructions
Heat the oil over medium-high heat. Once it’s hot, add the onions and sauté until translucent, about 5 minutes. Add the bell peppers and cabbage and sauté 3 more minutes. Turn down the heat to medium. Add the mixed veggies or meatless chicken, tomatoes (diced and crushed), kidney beans, corn, green chilies, oregano, cumin, chili powder and liq- uid smoke. Cook until the veggies are tender and the flavors have melded, about 10 to 15 minutes, stirring every 5 minutes or so. Turn the heat back up to medium-high and break up the cold cooked rice into the mixture. Keep stirring and cook un- til the rice is thoroughly heated, about 10 minutes. Before serving, add salt to taste.





CLASSIC CHICKPEAS HUMMUS

4 - 6 Serves 10 min Total Cooking Time
Ingredients
• 1 jar El Tarro chickpeas, drained
• 1 large clove garlic
• 2 tablespoon tahini paste
• 2 tablespoon fresh lemon juice
• ⅓ cup extra virgin olive oil
• 1 tablespoon sea salt

Instructions
Mince the garlic by adding it to the food processor by itself and letting it run about 30 seconds. Add the chickpeas, tahini paste, lem- on juice and salt to the food processor and pulse until well combined, about 10 pulses. Turn the food processor on and stream in the olive oil; process until smooth. If needed, add cold water 1 tsp at a time and process until the desired texture is achieved. Store in an airtight glass container in the refrigerator up to 3 days.