Valencian Red Beans and Rice
- 1 Pepper red, medium
- 1 Pepper green, medium
- 2 tb Garlic clove minced
- 1 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 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 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.
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.
