🫙 From the Spice Rack
Valencian Red Beans & Rice
1 ea Pepper red, medium 1 ea Pepper green, medium 2 T Garlic clove minced 1 ea Onion, medium 2 T Extra Virgin olive oil 1 c Rice white long-grain Uncooked 30 oz Kidney beans canned...
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Ingredients8 items
Ingredients
- 1ea pepper red, medium
- 1ea pepper green, medium
- 2t garlic clove minced
- 1ea onion, medium
- 2t extra virgin olive oil
- 1c rice white long-grain
- 2c vegetable broth canned
- 1/2c pimento manzanilla olives
Directions
- 1
1 ea Pepper red, medium 1 ea Pepper green, medium 2 T Garlic clove minced 1 ea Onion, medium 2 T Extra Virgin olive oil 1 c Rice white long-
- 2
Cut the onion into 1/4 inch pieces
- 3
Cut & seed the fresh tomatoes into 1/2 inch pieces
- 4
Chop the fresh cilantro
- 5
Saute peppers, onion, and garlic in oil for 5 minutes
- 6
Add rice and cook for 2 minutes stirring occasionally
- 7
Stir in the remaining ingredients except the scallions and cilantro
- 8
Cover and cook over medium-low heat for 20 minutes or until all liquid is absorbed