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Valencian Red Beans & Rice Recipe
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1 ea Pepper red, medium 1 ea Pepper green, medium 2 T Garlic clove minced 1 ea Onion, medium 2 T Extra Virgin olive oil 1 c Rice white long-grain Uncooked 30 oz Kidney beans canned 2 c Vegetable Broth canned 1/2 c Pimento manzanilla olives 3 ea Tomato raw, medium 1 t Basil, dried 1 1/2 t Allspice 1/4 t Cayenne pepper 1/4 t Salt substitute 1/2 Te Pepper 3 ea Onions greens 1/2 c Fresh cilantro Seed and cut the peppers into 1/2 inch pieces. Cut the onion into 1/4 inch pieces. Cut & 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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