Valencian red beans & rice
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Pepper red, medium |
| 1 | each | Pepper green, medium |
| 2 | tablespoons | Garlic clove minced |
| 1 | each | Onion, medium |
| 2 | tablespoons | Extra Virgin olive oil |
| 1 | cup | Rice white long-grain |
| Uncooked | ||
| 30 | ounces | Kidney beans canned |
| 2 | cups | Vegetable Broth canned |
| ½ | cup | Pimento manzanilla olives |
| 3 | eaches | Tomato raw, medium |
| 1 | teaspoon | Basil, dried |
| 1½ | teaspoon | Allspice |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Salt substitute |
| ½ | Te Pepper | |
| 3 | eaches | Onions greens |
| ½ | cup | Fresh cilantro |
Directions
Seed and cut the peppers into ½ inch pieces. Cut the onion into ¼ inch pieces. Cut & seed the fresh tomatoes into ½ 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.