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Valencian Red Beans & Rice

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Submitted by jlsayle

YIELD

8 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

1 1
MEDIUM MEDIUM SWEET RED BELL PEPPERS
1 1
MEDIUM MEDIUM GREEN BELL PEPPERS
2 3E+1
TABLESPOONS ML GARLIC CLOVES
minced
1 1
MEDIUM MEDIUM ONIONS
2 3E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
1 237
CUP ML LONG GRAIN RICE
white, uncooked
30 3E+1
OUNCE CAN OUNCE CAN RED KIDNEY BEANS
2 473
CUPS ML VEGETABLE STOCK
canned
½ 118
CUP ML PIMENTO STUFFED GREEN OLIVES
manzanilla *
3 3
MEDIUM MEDIUM TOMATOES
raw
1 5
TEASPOON ML BASIL
dried *
1 ½ 7.5
TEASPOONS ML ALLSPICE
¼ 1.3
TEASPOON ML CAYENNE PEPPER
¼ 1.3
TEASPOON ML SALT
substitute
½ 2.5
TEASPOON ML BLACK PEPPER
3 3
EACH EACH ONIONS
greens
½ 118
CUP ML CILANTRO
fresh

Directions

Seed and cut the peppers into ½ inch pieces.

Cut the onion into ¼ inch pieces.

Cut and seed the fresh tomatoes into ½ inch pieces.

Chop the fresh cilantro.

Sauté 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 339g (12.0 oz)
Amount per Serving
Calories 254 16% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 438mg 18%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 10%
Sugars g
Protein 19g
Vitamin A 19% Vitamin C 72%
Calcium 8% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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