Red Beans with Orzo

Course : Beans
Serves: 8
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1 can vegetable broth
3/4 cup orzo
1 can kidney beans, canned -- drain and rinse
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 tablespoon olive oil
1 medium onion -- chopped
1 clove garlic -- finely chopped
3 cups broccoli flowerets
1 small yellow pepper -- cut in 1 inch pieces
2 tablespoons water
1/4 teaspoon salt
1 small carrot -- shredded

Preparation / Directions:

Heat broth to boiling in 3 qt saucepan. Stir in pasta, beans, chili powder and cumin; reduce heat. Cover and simmer 25 to 30 minutes, stirring occasionally, until liquid is absorbed. Heat oil in 10 inch skillet over medium heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender. Stir in broccoli, bell pepper, water and salt. Heat to boiling; reduce heat. Cover and simmer 3 to 4 minutes or until vegetables are crisp tender; drain if necessary. Spoon pasta mixture onto serving platter. Top with vegetables. Sprinikle with carrot.

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