Asopao, Central American Rice and Beans

3/4 c. dried kidney beans cooked as directed or 2c. canned kidney beans
2 T. olive oil
1 large onion
3 cloves garlic, mashed and chopped
1 green pepper, chopped
1 red pepper, chopped
1 jalapeno pepper, seeded and chopped or 2 t. diced cherry peppers
2 strips cooked bacon, crumbled- omit for vegetarians
2 c. brown rice
6 c. beef broth or vegetable broth if vegetarian
2 1/2T. tomato paste
1 T cider vinegar
1/4 c chopped fresh cilantro leaves
1/2 t. dried oregano
2 T capers
8 large olives, sliced
1 c edemame or peas
1/4 c. grated Parmesan cheese

Heat oil in a large fry pan over medium-high heat. Add onion and saute until translucent and softened. Add peppers and garlic and cook until softened.

Add rice and saute about 5 minutes until grains are lightly toasted.

Add jalapenos or diced cherry peppers, bacon, broth, tomato paste, vinegar, cilantro and oregano. Bring to a boil, reduce heat to low, cover and simmer gently for 30-40 minutes or until rice is softened. Check along the way and add water as needed if broth is absorbed to quickly. You want the mixture slightly soupy when done.

Remove from heat and stir in capers, olives, edemame or peas and cheese.

Serve warm with a tossed salad and fresh fruit.

Serving Size: Makes 6- 2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user L8AGAIN.