Valencian Rice and Red Beans

• 1 1/4 cups long-grain brown rice, rinsed
• 2 tablespoons extra virgin olive oil
• 1 large onion, quartered and thinly sliced
• 4 garlic cloves, minced
• 1 green bell pepper, diced
• One 16-ounce can small red beans, drained and rinsed
• 1 1/2 cups diced tomatoes
• 2/3 cup pimiento-stuffed green olives, sliced
• 3 scallions, thinly sliced
• 1 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• Cayenne or dried red pepper flakes
• Salt and freshly ground pepper to taste
• 1/4 to 1/2 cup chopped fresh cilantro or parsley to taste

1. Combine the rice with 3 cups water in a small saucepan and bring to a rapid simmer.
2. Lower the heat, cover, and simmer until the water is absorbed, 30 to 35 minutes.
3. If you like a more tender grain, add another 1/2 cup water and cook until absorbed.
4. About 15 minutes before the rice is done, heat the oil in a wide skillet.
5. Add the onion and saute over medium-low heat until translucent.
6. Add the garlic and bell pepper and saute until all are golden.
7. When the rice is done, add it to the skillet along with the beans, tomatoes, olives, scallions, oregano, thyme, and cayenne to taste.
8. Cook for 5 minutes, or until everything is heated through.
9. Season with salt and pepper, then stir in cilantro to taste.
10. Serve at once.
11. Complete this meal with a salad of mixed greens with seedless orange sections and toasted sliced or slivered almonds, dressed in a natural vinaigrette or olive oil and balsamic vinegar.
12. On the side, serve Zucchini and Summer Squash Saute (page 209) or steamed broccoli.
13. Polenta slices grilled on a very lightly oiled pan go well with this, as do steamed cauliflower florets.
14. If time allows, make both; if not, choose one.
15. Complete the meal with a platter of red and yellow peppers, artichoke hearts, cherry tomatoes, and orange slices.
16. Calories: 293
17. Total Fat: 9g
18. Protein: 9g
19. Carbohydrates: 48g
20. Fiber: 6.5g
21. Sodium: 665mg

longgrain brown rice, extra virgin olive oil, onion, garlic, green bell pepper, red beans, tomatoes, pimiento, scallions, oregano, thyme, cayenne, salt, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/valencian-rice-and-red-beans-390461 (may not work)