| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Spanish | Garden1 | 1 | servings |
INGREDIENTS
| 1/3 | c | Olive oil |
| 1 | lg | Onion; chopped |
| 2 | Green peppers; chopped | |
| 2 | tb | Chopped olives |
| 1 | ts | Capers |
| 1 | tb | Minced garlic |
| Salt and pepper to taste | ||
| 1 1/2 | c | Long-grain white rice; rinsed |
| 1 | tb | Butter |
| 1 | cn | Chicken broth |
| 2 | c | Water |
| 2 | cn | Spanish-style red kidney beans; with liquid |
| 1 | cn | Plain kidney beans; drained |
| 2 | tb | Balsamic vinegar |
INSTRUCTIONS
Heat olive oil in large pan over medium-high heat. Add onion, green peppers, olives, capers and garlic. Add salt and pepper, rice and butter to pan. Saute on low to medium heat for 10 minutes. Combine chicken broth, water and 1/4 cup liquid from plain kidney beans. Add to rice and vegetable mixture. Bring to a boil. Stir, reduce heat, and simmer covered for approximately 20 minutes. Stir in Spanish-style kidney beans with their liquid, and the drained, plain red kidney beans. May be served with balsamic vinegar to taste. Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com Converted by MM_Buster v2.0l.
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