Arroz Con Frijoles A L'espanola

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.