How To make Valencian Red Beans& Rice
1 ea Pepper red, medium
1 ea Pepper green, medium
2 T Garlic clove minced
1 ea Onion, medium
2 T 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 ea Tomato raw, medium
1 t Basil, dried
1 1/2 t Allspice
1/4 t Cayenne pepper
1/4 t Salt substitute
1/2 Te Pepper
3 ea 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.
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The best spanish traditional recipes
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Ingredients: 350g Potatoes: Cut into a 1.5cm dice 2 Spring Onions: Cut into 1cm lengths 1 Courgette: Cut into quarters lengthways then into 1cm chunks. 1 Red Pepper: Diced 1 Yellow Pepper: Diced 1 Tbsp Cooking oil 80g Butter 6 Eggs: Beaten Ham Mozzarella Cheese Instructions: Heat the cooking oil and 30g of the butter in a large pan and when melted add the potatoes, season with salt and pepper and cook for 10 minutes. Add the peppers, courgette and onion and more salt, cook for a further 3-4 minutes before removing and allowing to cool for 10 minutes. Stir in the beaten eggs. Melt the remaining 50g of butter in a 24cm pan and add half of the omelette mix and cook for 5 minutes. Add the sliced ham and mozzarella cheese and pour over the remaining omelette mix and cook until the top begins to set which should take around 10 minutes. Flip and cook for another 3-4 minutes.
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