Valencian Red Beans & Rice

1 ea Pepper red, medium

1 ea Pepper green, medium

2 T Garlic clove minced

1 ea Onion, medium

2 T Extra Virgin olive oil

1 c Rice white long-grain

Uncooked 30 oz Kidney beans canned

2 c Vegetable Broth canned

1/2 c Pimento manzanilla olives

3 ea Tomato raw, medium

1 t Basil, dried

1 1/2 t Allspice

1/4 t Cayenne pepper

1/4 t Salt substitute

1/2 Te Pepper

3 ea Onions greens

1/2 c Fresh cilantro

Seed and cut the peppers into 1/2 inch pieces. Cut the onion into 1/4 inch pieces. Cut & seed the fresh tomatoes into 1/2 inch pieces. Chop the fresh cilantro. Saute peppers, onion, and garlic in oil for 5 minutes. Add rice and cook for 2 minutes stirring occasionally. Stir in the remaining ingredients except the scallions and cilantro. Cover and cook over medium-low heat for 20 minutes or until all liquid is absorbed. Stir in the scallions and cilantro and toss gently. Serve hot.