Ingredients
- 3 onions greens
- 3 tomato (raw)
- 1 pepper green
- 1 pepper (red)
- 1 onion
- 1/2 cilantro (fresh)
- 1/2 te pepper
- 950 gr kidney beans (canned)
- 475 ml vegetable broth (canned)
- 120 gr rice long (white grain)
- 65 gr pimento manzanilla olives
- 10 ml extra-virgin olive oil
- 6 gr garlic clove (minced)
- 3 gr allspice
- 1 gr basil
- 1 gr cayenne pepper
- 1 gr salt substitute
Seed and cut the peppers into 1 cm pieces. Cut the onion into 1 cm pieces. Cut & seed the fresh tomatoes into 1 cm 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.
