Valencian Red Beans& Rice

40 minutes Prep: 10 minutes Cook: 30 minutes

528 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

1	each	sweet red bell pepper	medium
1	each	green bell pepper	medium
2	tablespoons	garlic clove	minced
1	each	onion	medium
2	tablespoons	olive oil, extra-virgin
1	cup	rice	white, long grain, uncooked
30	ounces	kidney beans	canned
2	cups	vegetable stock	canned
1/2	cup	pimento stuffed green olives
3	each	tomato	medium, raw
1	teaspoon	basil	dried
1 1/2	teaspoons	allspice
1/4	teaspoon	cayenne pepper
1/4	teaspoon	herbal salt substitute
1/2	teaspoon	black pepper
3	each	scallions, spring or green onions
1/2	cup	cilantro	fresh

Directions

Seed and cut the peppers into 1/2 inch pieces.

Cut the onion into 1/4 inch pieces.

Cut andamp; 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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Nutrition Facts

Serving Size 612g

Amount per Serving

Calories 528 18% of calories from fat

	% Daily Value*
Total Fat 11.0g	16%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 2mg	1%
Sodium 1247mg	52%
Total Carbohydrate 90.0g	30%
Dietary Fiber 4.0g	15%
Sugars 10.0g
Protein 20.0g	41%

Vitamin A	79%		Vitamin C	139%
Calcium	15%		Iron	25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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