| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Valencian |
V, E, G, E |
8 |
Servings |
INGREDIENTS
| 1 |
|
Pepper red, medium |
| 1 |
|
Pepper green, medium |
| 2 |
tb |
Garlic clove minced |
| 1 |
|
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 |
|
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 |
|
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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