Search
by Ingredient

Valencian Red Beans& Rice

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by meemaw

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

1 1
EACH EACH SWEET RED BELL PEPPERS
medium
1 1
EACH EACH GREEN BELL PEPPERS
medium
2 3E+1
TABLESPOONS ML GARLIC CLOVES
minced
1 1
EACH EACH ONIONS
medium
2 3E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
1 237
CUP ML RICE
white, long grain, uncooked
30 867
OUNCES ML/G RED KIDNEY BEANS
canned
2 473
CUPS ML VEGETABLE STOCK
canned
3 3
EACH EACH TOMATOES
medium, 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 HERBAL SALT SUBSTITUTE *
½ 2.5
TEASPOON ML BLACK PEPPER
½ 118
CUP ML CILANTRO
fresh

Directions

Seed and cut the peppers into ½ inch pieces.

Cut the onion into ¼ inch pieces.

Cut andamp; 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

Comments


 

 

Nutrition Facts

Serving Size 607g (21.4 oz)
Amount per Serving
Calories 479 16% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 726mg 30%
Total Carbohydrate 28g 28%
Dietary Fiber 4g 15%
Sugars g
Protein 36g
Vitamin A 40% Vitamin C 137%
Calcium 15% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
More health news

Email this recipe