Arroz Con Frijoles a L'espanola Recipe

Name: Arroz Con Frijoles a L'espanola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ¼ cup dry white wine; ⅓ 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; ¼ cup frozen peas and carrot; 1 small tomatoes, 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

Servings: persons

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
¼ cup dry white wine
⅓ 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
¼ cup frozen peas and carrot
1 small tomatoes, 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

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.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups chicken broth, 1 pinch saffron (optional), 1 tablespoon olive oil, 1 small onion, chopped, and more.

Yes, Arroz Con Frijoles a L'espanola falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arroz Con Frijoles a L'espanola

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