Spanish Rice Beans Recipe

Spanish Rice Beans Recipe

Ingredients

Makes 4 servings

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 medium green bell pepper, chopped
• 2 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 tablespoon capers, chopped if large
• 1/4 teaspoon crushed red pepper
• 1 1/2 cups long-grain brown rice
• 3 cups vegetable broth or water
• salt
• 1 1/2 cups cooked or 1 can dark red kidney beans, drained and rinsed
• 1/4 cup sliced pitted kalamata olives
• 2 tablespoons minced fresh parsley

Method

1. In a large saucepan, heat the oil over medium heat
2. Add the onion, bell pepper and garlic
3. Cover and cook until softened, about 5 minutes
4. Add the tomatoes and their juice, the capers and the crushed red pepper
5. Stir to combine and simmer for 5 minutes to blend the flavors
6. Add the rice and broth and bring to a boil, then reduce heat to low
7. Add salt to taste
8. Cover and cook until the rice is tender and the liquid is evaporated, 30 to 40 minutes
9. Remove from heat and stir in the beans, olives and parsley
10. Cover and set aside for 10 minutes before serving
11. Serve immediately

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