Zesty Vegetable Rice


  • 6 c. hot water
  • 1 c. uncooked brown rice
  • 1 – 28 oz. can diced tomatoes, with juice
  • 1 c. onions, chopped
  • 1/2 c. celery, diced
  • 4 Tbsp fresh jalapeño slices
  • 1/4 c. sliced carrots
  • 1 clove garlic, minced
  • 1 tsp. sea salt
  • 1 tsp. McKay’s chicken style seasoning
  • 1 tsp. seasoned salt
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. ground cumin
  • 1 c. canned dark red kidney beans, rinsed and drained
  • 1/2 c. Yves ground round, or other veggie burger
  • 1 c. broccoli florets
  • fresh jalapeño pepper and chives for garnish


  1. In a large saucepan, combine water, rice, tomatoes, onions, celery, carrots, jalapeños, garlic, kidney beans, burger and seasonings.
  2. Bring to boil, reduce heat cover and simmer until thick. Add broccoli and cook for 5 minutes longer.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.