Rice with Green Beans and Peas Lf|
Spanish Rice with Green Beans and Peas Lf
Olive oil spray
1 lg Onion
2 lg Red and green bell peppers
2 oz Chorizo, optional
1/2 c Sun dried tomato pieces, see
1 c Hot water
Fresh orange juice, as
1 tb Minced garlic, or less to
1 ts Virgin olive oil, fruity
2 c Short-grain rice, white
3 c Low sodium chicken broth,
1/4 c Chopped parsley, and/or
1 tb Tomato paste
1 ts Paprika, sweet or spicy
1/2 ts Saffron threads, optional
Salt and pepper, to taste
2 c Peas, frozen or fresh
1 lb Green beans, petite, frozen
Shredded fresh orange zest
-(threads), for garnish
Cooks note: This rice is sauted on the stove top and transfer to an
oven-proof, shallow baking dish. 375F. -(Or use a small paella pan; it goes
from stove top to oven.) -
ONION: slice vertically into thin wedges.
PEPPERS: core and slice lengthwise into 1/4-inch strips
CHORIZO is used for it's spicy flavor. (consider substituting Jimmy Dean's
lean and spicy breakfast links.) McNair would use 1 cup dry white wine and
2 cups chicken broth.
GREEN BEANS: young, dark green beans, frozen, one large bag, cut into bites
(3/4-inch or so).
OLIVES: 1/2 cup or so of pitted, sliced brine-packed olives; green or black
or purple or your preference.
SUN DRIED TOMATOES: Water will be used as cooking broth.
: soak the chips in 1 cup hot water. Remove the chips with a fork or
slotted spoon; chop into thin strips. Strain the water and add fresh
squeeze orange juice to get 1 cup of liquid.
Spray a skillet and heat over a medium flame. Brown crumbled and or minced
sauce with the onions about 2 to 3 minutes; add peppers and continue to
soften for 2 to 3 minutes, adding broth if cooking liquid is needed.
Add the sun-drieds, garlic and stir, bring the pan back up to temperature;
add oil; add the rice and stir until rice grains are well coated and
opaque; about 5 minutes. Stir in the soaking liquid with the oj, the broth,
parsley, tomato paste, paprika, saffron (if using) and pepper. Bring to a
boil, stirring constantly but gently; add the salt. Transfer to an oven
dish. Cover tightly with lid or foil and bake about 20 minutes; or about
30-35 minutes at 350F (etc.)
Meanwhile, in a saucepan, (or in microwave) cook the vegetables; drain and
shock in cold water. Set aside to dry.
Remove rice from oven; add beans, peas and olives; stir to toss; add water
if necessary. Cover and return to the oven for about 10 to 15 minutes
(don't let rice get too dry). Remove from oven and let stand, covered for
about 10 minutes. Before serving decorate with fresh cilantro and/or
parsley and orange zest.
NOTES : Festive; colorful; garlicky and low fat, low salt. Serve with
saltier fair! Attractive at buffet. -- Pat
Recipe by: James McNair's Beans & Grains (1997) Posted to Digest
eat-lf.v097.n085 by PATh
on Mar 29, 1997