1 cup dried soybeans (8 ounce), sorted, rinsed
2 cups water
1 teaspoon olive, canola or soybean oil
1 large onion, chopped (1 cup)
1 large green bell pepper, chopped (1 cup)
1 clove garlic, finely chopped
1 3/4 cups Progresso® chicken broth (from 32-ounce carton)
1/4 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne)
2 dried bay leaves
3/4 cup uncooked regular long-grain white rice
1 can (14.5 ounce) Muir Glen® Organic diced tomatoes, undrained
In 4-quart saucepan or Dutch oven, heat soybeans and enough water just to cover beans to boiling.
Boil uncovered 2 minutes; remove from heat.
Cover; let stand 1 hour.
Stir in 2 cups water.
Heat to boiling; reduce heat to medium-low.
Cover; cook 2 to 2 1/2 hours or until soybeans are tender (do not boil or beans will fall apart).
Spray 12-inch skillet with cooking spray.
Add oil; heat over medium-high heat.
Add onion, bell pepper and garlic; cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in broth, oregano, red pepper and bay leaves.
Heat to boiling.
Stir in rice; reduce heat.
Cover; simmer 15 to 20 minutes or until liquid is absorbed.
Stir in soybeans and tomatoes.
Cook, stirring occasionally, until thoroughly heated and liquid is absorbed.
Remove bay leaves.