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Valencian Red Beans& Rice

 

9

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 each sweet red bell peppers
medium
1 each green bell peppers
medium
2 tablespoons garlic cloves
minced
1 each onions
medium
2 tablespoons olive oil, extra-virgin
1 cup rice
white, long grain, uncooked
30 ounces red kidney beans
canned
2 cups vegetable stock
canned
½ cup pimento stuffed green olives
*
3 each tomatoes
medium, raw
1 teaspoon basil
dried
*
1 ½ teaspoons allspice
¼ teaspoon cayenne pepper
*
¼ teaspoon herbal salt substitute
*
½ teaspoon black pepper
3 each scallions, spring or green onions
½ cup 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

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Nutrition Facts

Serving Size 607g (21.4 oz)
Amount per Serving
Calories 47916% of calories 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?

 

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