Vegetarian Chili with Rice

3 cn Pinto beans
1 lg Can crushed tomatoes
1 lg Onion, chopped
1/2 c Vegetable stock
1 tb Garlic
1 tb Cumin
2 Packets achiote (annatto mix)
1 tb Parsley
2 tb Paprika
2 tb Hot sauce

Sauté onions, cumin, parsley, garlic and paprika in vegetable stock in large stock pot. Add pinto beans, tomato, and achiote and simmer for about 1 hour. Add about 4 cups of cooked brown rice and let stand for about 1 hour.

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