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Valencian Red Beans & Rice

Yield: 8 Servings

Ingredients and directions for this recipe

1 ea Pepper red, medium
1 ea Pepper green, medium
2 tb Garlic clove minced
1 ea Onion, medium
2 tb Extra Virgin olive oil
1 c Rice white long-grain
Uncooked
30 oz Kidney beans canned
2 c Vegetable Broth canned
1/2 c Pimento manzanilla olives
3 ea Tomato raw, medium
1 ts Basil, dried
1 1/2 ts Allspice
1/4 ts Cayenne pepper
1/4 ts Salt substitute
1/2 Te Pepper
3 ea Onions greens
1/2 c Fresh cilantro

Seed and cut the peppers into 1/2 inch pieces. Cut the onion into 1/4
inch pieces. Cut & seed the fresh tomatoes into 1/2 inch pieces. Chop
the fresh cilantro. Saute peppers, onion, and garlic in oil for 5
minutes. Add rice and cook for 2 minutes stirring occasionally. Stir
in the remaining ingredients except the scallions and cilantro. Cover
and cook over medium-low heat for 20 minutes or until all liquid is
absorbed. Stir in the scallions and cilantro and toss gently. Serve
hot.

See also:
Previous recipe Valencia Raisin Sauce
Next recipe Valencian Red Beans And Rice

Or try one of these recipes:
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