Ingredients
- 1/3 c. Extra virgin olive oil
- 1 lrg Onion minced
- 2 x Green peppers minced
- 2 Tbsp. Minced olives
- 1 tsp Capers
- 1 Tbsp. Chopped garlic Salt and pepper to taste
- 1 1/2 c. Long-grain white rice rinsed
- 1 Tbsp. Butter
- 1 can Chicken broth
- 2 c. Water
- 2 can Spanish-style red kidney beans with liquid
- 1 can Plain kidney beans liquid removed
- 2 Tbsp. Balsamic vinegar
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Congri Oriental
Servings: 1
Directions
- Heat extra virgin olive oil in large pan over medium-high heat. Add in onion, green peppers, olives, capers and garlic. Add in salt and pepper, rice and butter to pan. Saute/fry on low to medium heat for 10 min.
- Combine chicken broth, water and 1/4 c. liquid from plain kidney beans. Add in to rice and vegetable mix. Bring to a boil. Stir, reduce heat, and simmer covered for approximately 20 min.
- Stir in Spanish-style kidney beans with their liquid, and the liquid removed, plain red kidney beans.
- May be served with balsamic vinegar to taste.
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