Yield: 8 Servings
Measure | Ingredient |
---|---|
1 \N | Pepper red, medium |
1 \N | Pepper green, medium |
2 tablespoons | Garlic clove minced |
1 \N | Onion, medium |
2 tablespoons | Extra Virgin olive oil |
1 cup | Rice white long-grain |
\N \N | Uncooked |
30 ounces | Kidney beans canned |
2 cups | Vegetable Broth canned |
½ cup | Pimento manzanilla olives |
3 \N | Tomato raw, medium |
1 teaspoon | Basil, dried |
1½ teaspoon | Allspice |
¼ teaspoon | Cayenne pepper |
¼ teaspoon | Salt substitute |
½ \N | Te Pepper |
3 \N | Onions greens |
½ cup | Fresh cilantro |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini