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VALENCIAN RED BEANS & RICE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 ea Pepper red, medium
1 ea Pepper green, medium
2 T Garlic clove minced
1 ea Onion, medium
2 T 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 t Basil, dried
1 1/2 t Allspice
1/4 t Cayenne pepper
1/4 t 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.
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