Valencian Red Beans And Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Valencian | E, G, V | 8 | Servings |
INGREDIENTS
| 1 | Pepper red, medium | |
| 1 | Pepper green, medium | |
| 2 | T | Garlic clove minced |
| 1 | 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 | 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 | 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 177
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: <1mg
Sodium: 756.7mg
Potassium: 547mg
Carbohydrates: 33.4g
Fiber: 8g
Sugar: 4.3g
Protein: 8.5g