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Ingredients Jump to Instructions ↓

  1. 1 ea Pepper red, medium

  2. 1 ea Pepper green, medium

  3. 2 T Garlic clove minced

  4. 1 ea Onion, medium

  5. 2 T Extra Virgin olive oil

  6. 1 c Rice white long-grain Uncooked

  7. 30 oz Kidney beans canned

  8. 2 c Vegetable Broth canned

  9. 1/2 c Pimento manzanilla olives

  10. 3 ea Tomato raw, medium

  11. 1 t Basil, dried

  12. 1 1/2 t Allspice

  13. 1/4 t Cayenne pepper

  14. 1/4 t Salt substitute

  15. 1/2 Te Pepper

  16. 3 ea Onions greens

  17. 1/2 c Fresh cilantro

Instructions Jump to Ingredients ↑

  1. 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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