Congri Oriental

[Guest guest]

This recipe so good. I make often.

Kai

 

Congri Oriental

 

1/3 cup Olive oil

1 large Onion, chopped

2 Green peppers, chopped

2 tablespoons Chopped olives

1 teaspoon Capers

1 tablespoon Minced garlic

Salt and pepper to taste

1 1/2 cups Long-grain white rice, rinsed

1 tablespoon Butter

1 can broth (2 cup)

2 cups Water

2 cans red kidney beans, with liquid (3 1/2 cup)

1 can white beans, drained (1 1/2 cup)

2 tablespoons Balsamic vinegar

 

Heat olive oil in large pan over medium-high heat. Add

onion, green peppers, olives, capers and garlic.

Add salt and pepper, rice and butter to pan. Saute on

low to medium heat for 10 minutes.

Combine broth, water and 1/4 cup liquid from kidney

beans.

Add to rice and vegetable mixture. Bring to a boil.

Stir, reduce heat, and simmer covered for

approximately 20 minutes.

Stir in kidney beans with their liquid, and the white

beans.

May be served with balsamic vinegar to taste.

 

 

 

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