Valencian Red Beans & Rice Recipe

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Valencian Red Beans & Rice Ingredients

1 each pepper red, medium
1 each pepper green, medium
2 tbsp garlic clove minced
1 each onion, medium
2 tbsp extra virgin olive oil
1 cup rice white long-grain
1 uncooked
30 oz kidney beans canned
2 cup vegetable broth canned
1/2 cup pimento manzanilla olives
3 each tomato raw, medium
1 tsp basil, dried
1 1/2 tsp allspice
1/4 tsp cayenne pepper
1/4 tsp salt substitute
1/2 te pepper
3 each onions greens
1/2 cup fresh cilantro

A Recipe for
Valencian Red Beans & Rice

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Valencian Red Beans & Rice Recipe
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Valencian Red Beans & Rice

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Valencian Red Beans & Rice Directions

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.

Serves: 8

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Valencian Red Beans & Rice Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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