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Valencian red beans & rice

Yield: 8 Servings

Ingredients:

• 1 ea Pepper red medium
• 1 ea Pepper green medium
• 2 tb Garlic clove minced
• 1 ea Onion medium
• 2 tb 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 ts Basil dried
• 1 1/2 ts Allspice
• 1/4 ts Cayenne pepper
• 1/4 ts Salt substitute
• 1/2 Te Pepper
• 3 ea Onions greens
• 1/2 c Fresh cilantro

Instructions:

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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