Valencian red beans& rice

 
                         VALENCIAN RED BEANS & RICE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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