Arroz Con Frijoles a L'espanola |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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An inexpensive rice and bean dish, livened with the flavors of Spain. The saffron is optional because it is expensive, however, if you already have it on hand it costs you nothing and you may as well use it, right? I use frozen peas and carrots, but just about any frozen vegetables will work - try a broccoli and cauliflower mix. Ingredients:
2 cups chicken broth |
1 pinch saffron (optional) |
1 tablespoon olive oil |
1 small onion, chopped |
1 small green bell pepper, chopped |
1 jalapeno pepper, minced |
1 garlic clove, minced |
1 (4 ounce) can mushrooms, drained and rinsed |
1/4 cup dry white wine |
1/3 cup tomato sauce or 6 ounces canned tomato sauce |
kosher salt & freshly ground black pepper |
1 (15 ounce) can red kidney beans, drained and rinsed |
1 bay leaf |
1 cup brown rice |
1/4 cup frozen peas and carrot |
1 small tomato, chopped |
1 roasted red pepper, cut into thin strips (from a jar or roast your own) |
20 green olives (stuffed with pimientos) |
1 teaspoon capers |
fresh parsley, chopped for garnish |
Directions:
1. In a saucepan, heat chicken broth and saffron to a boil; reduce heat to low to.
2. keep warm (this step optimizes the release of the lovely color of the saffron).
3. In a large saucepan or Dutch oven, heat the olive oil over medium heat; add the onions, green pepper, jalapeno pepper, and garlic and cook until the onion begins to soften (okay if they brown a little on the edges), stirring.
4. occasionally, about 5 minutes.
5. Add mushrooms and stir.
6. Add wine and cook until almost evaporated, 1 to 2 minutes.
7. Stir in chicken broth, with saffron, tomato sauce then season with salt and.
8. pepper (bearing in mind that olives and capers will be added later); cover,.
9. reduce heat, and let cook until rice is tender, about 20 minutes (there should.
10. still be a little liquid, if not you can add a little water or broth).
11. Stir in peas and carrots and chopped tomato; cook 5 minutes, covered.
12. Garnish with red pepper strips, olives, capers, and fresh parsley.
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