In Cuba, this versatile dish is known as congr’i. In Louisiana, of course, they have their own version of red beans and rice. We make ours even more unique by using our new ruby red and wild rice blend which consists of red rice, sprouted Sienna red rice, wild rice, sprouted brown rice and long-grain brown rice which adds a nice nutty taste and texture to the vegetarian dish. Adding firm red kidney beans, diced tomatoes, diced red and green peppers, we then mix in our special roasted red pepper sauce filled with Latin flavors giving this dish wonderful complexity and depth. Our southwest vegetable blend is then added and all is topped with shredded cheddar cheese and a parsley garnish.