1 tablespoon vegetable oil
2 yellow bell peppers, seeded, diced, stemmed
1 medium yellow onion, diced
8 cloves garlic, minced
1 cup long grain rice
4 cups dark red kidney beans, cooked
2 cups broth
1 1/2 cups Spanish olives, pimento stuffed
3 tomatoes, ripe, seeded and chopped
1/4 cup capers, drained
1 tablespoon dried basil
1 tablespoon dried oregano
1 1/2 teaspoon ground allspice
1/4 teaspoon Tabasco sauce
1/2 cup scallions (green onions), thinly sliced
Salt to taste
Pepper, freshly ground to taste
Sauté the bell peppers, onion, and garlic in the oil. Cook over low heat for 5 minutes to wilt the vegetables.
Add the rice and cook, stirring for 2 minutes. Add the remaining ingredients except the scallions. Stir, cover, and cook over medium-low heat until the liquid is absorbed and the rice is tender, about 20 minutes.
Add the scallions and gently combine. Serve hot.
Makes 6 servings.