1 onion, chopped,
2 cloves garlic, minced
1 green bell pepper, chopped
1 sweet yellow bell pepper, chopped
1 Serrano Chile pepper, minced
3 cups fat free veggie broth
1 14.5 oz can chopped tomatoes
1 butternut squash, peeled and chopped
1 cup brown rice
1 can small white beans, drained (12-16 oz?)
1 can black beans, drained
1 cup frozen corn
1 cup cilantro, chopped, loosely packed.
Saute the onion, garlic, two bell peppers and Serrano Chile pepper in 1/2
cup of the veggie broth for about 10 minutes. Add the remaining veggie broth,
tomatoes, squash and rice. Bring to a boil, reduce heat & cover, simmer 1 hour. Stir in the beans, corn, and cilantro and heat through, about 5 minutes.