YIELD Makes 8 cups
INGREDIENTS
2 cups chopped green bell peppers 1 can (about 15 ounces) dark red kidney beans, rinsed and drained 1 can (about 14 ounces) diced tomatoes with green bell peppers and onions 1 cup chopped onion 1 cup sliced celery 1 cup water, divided 3/4 cup uncooked long-grain white rice 1‑1/4 teaspoons salt 1 teaspoon hot pepper sauce 1/2 teaspoon dried thyme 1/2 teaspoon red pepper flakes 3 bay leaves 1 package (8 ounces) vegetable protein breakfast patties, thawed 2 tablespoons extra-virgin olive oil 1/2 cup chopped parsley Additional hot pepper sauce (optional)PREPARATION:
- Combine bell peppers, beans, tomatoes, onion, celery, 1/2 cup water, rice, salt, hot pepper sauce, thyme, red pepper flakes and bay leaves in slow cooker. Cover; cook on LOW 4 to 5 hours. Remove and discard bay leaves.
- Dice breakfast patties. Heat oil in large nonstick skillet over medium-high heat. Add patties; cook 2 minutes or until lightly browned, scraping bottom of skillet occasionally.
- Place patties in slow cooker. Do not stir. Add remaining 1/2 cup water to skillet; bring to a boil over high heat 1 minute, scraping up bits from bottom of skillet. Add liquid and parsley to slow cooker; stir gently to blend. Serve immediately with additional hot pepper sauce, if desired.