Ingredients: 1/3 cup olive oil 1 large onion, sliced 2 green peppers, sliced 2 Tbs. olives, chopped 1 tsp. capers 1 Tbs. garlic, minced 1 Tbs. butter 1-1/2 cups long-grain white rice, rinsed Salt and pepper to taste 1 can chicken broth 2 cups water 2 cans Spanish-style red kidney beans 2 cans plain kidney beans, drained (reserve 1/4 cup liquid) Balsamic or apple cider vinegar to taste Directions:1. In a Dutch oven, combine olive oil, sliced onion, green peppers, chopped olives, capers and garlic. Stir in butter, rice and salt and pepper to taste; cover and cook on low to medium heat for approximately 10 minutes. 2. Combine chicken broth, water, and liquid from kidney beans; add to the vegetable mixture and stir well. Cover pan, lower heat and cook for 20 minutes. When rice is done, add drained kidney beans and stir to combine. (If you`re not quite ready to serve the meal, set this aside. Just before serving, pour a little balsamic or apple cider vinegar on top.) |