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Arroz Con Frijoles a L'espanola

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“An inexpensive rice and bean dish, livened with the flavors of Spain. The saffron is optional because it is expensive, however, if you already have it on hand it costs you nothing and you may as well use it, right? I use frozen peas and carrots, but just about any frozen vegetables will work - try a broccoli and cauliflower mix.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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