Title: Valencian Red Beans and Rice
Categories: V, E, G, E
Yield: 8 Servings

1 Pepper red, medium
1 Pepper green, medium
2 tb Garlic clove minced
1 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 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 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini