Valencian red beans and rice

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

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