Valencian Red Beans& Rice

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Time to Prepare this Recipe 40 minutes Prep: 10 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 528 calories per serving view nutrition facts
# of servings this recipe makes 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 11.0g16%
 Saturated Fat 2.0g10%
 Trans Fat 0.0g
Cholesterol 2mg1%
Sodium 1247mg52%
Total Carbohydrate 90.0g30%
 Dietary Fiber 4.0g15%
 Sugars 10.0g
Protein 20.0g41%
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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