Valencian Red Beans & Rice
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Valencian Red Beans & Rice
  Beans    Rice  
Last updated 6/12/2012 1:28:10 AM. Recipe ID 63417. Report a problem with this recipe.
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      Title: Valencian red beans & rice
 Categories: V, E, G
      Yield: 8 Servings
 
      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
 
  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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Recipe ID 63417 (Apr 03, 2005)

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