Valencian Red Beans & Rice Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 each: Pepper red, medium
1 each: Pepper green, medium
2 tbsp: Garlic clove minced,
1 each: Onion, medium
2 tbsp: Extra Virgin olive oil,
1 cup: Rice white long-grain,
Uncooked,
30 ounce: Kidney beans canned,
2 cup: Vegetable Broth canned,
1/2 cup: Pimento manzanilla olives,
3 each: Tomato raw, medium
1 tsp: Basil, dried
1 1/2 tsp: Allspice,
1/4 tsp: Cayenne pepper,
1/4 tsp: Salt substitute,
1/2: Te Pepper,
3 each: Onions greens,
1/2 cup: Fresh cilantro,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp