Valencian Rice and Red Beans
A classic Spanish dish, this is a great choice when you want something easy and hearty. Briny olives perk up the mellow flavor of brown rice and beans.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Combine the rice with 3 cups water in a small saucepan and bring to a rapid simmer. Lower the heat, cover, and simmer until the water is absorbed, 30 to 35 minutes. If you like a more tender grain, add another 1/2 cup water and cook until absorbed.
Step 2
About 15 minutes before the rice is done, heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until translucent. Add the garlic and bell pepper and sauté until all are golden.
Step 3
When the rice is done, add it to the skillet along with the beans, tomatoes, olives, scallions, oregano, thyme, and cayenne to taste. Cook for 5 minutes, or until everything is heated through. Season with salt and pepper, then stir in cilantro to taste. Serve at once.
Menu Suggestions
Step 4
Complete this meal with a salad of mixed greens with seedless orange sections and toasted sliced or slivered almonds, dressed in a natural vinaigrette or olive oil and balsamic vinegar. On the side, serve Zucchini and Summer Squash Sauté (page 209) or steamed broccoli.
Step 5
Polenta slices grilled on a very lightly oiled pan go well with this, as do steamed cauliflower florets. If time allows, make both; if not, choose one. Complete the meal with a platter of red and yellow peppers, artichoke hearts, cherry tomatoes, and orange slices.
nutrition information
Step 6
Calories: 293
Step 7
Total Fat: 9g
Step 8
Protein: 9g
Step 9
Carbohydrates: 48g
Step 10
Fiber: 6.5g
Step 11
Sodium: 665mg
