Valencian Red Beans& Rice
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sweet red bell peppers
medium |
|
| 1 | each |
green bell peppers
medium |
|
| 3E+1 | ml |
garlic cloves
minced |
|
| 1 | each |
onions
medium |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 237 | ml |
rice
white, long grain, uncooked |
|
| 867 | ml/g |
red kidney beans
canned |
|
| 473 | ml |
vegetable stock
canned |
|
| 118 | ml |
pimento stuffed green olives
|
*
|
| 3 | each |
tomatoes
medium, raw |
|
| 5 | ml |
basil
dried |
*
|
| 7.5 | ml |
allspice
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 1.3 | ml |
herbal salt substitute
|
* |
| 2.5 | ml |
black pepper
|
|
| 3 | each |
scallions, spring or green onions
|
|
| 118 | 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.
