Arroz Con Frijoles a L'espanola



  1. 2 cups chicken broth
  2. 1 pinch saffron (optional)
  3. 1 tablespoon olive oil
  4. 1 small onion, chopped
  5. 1 small green bell pepper, chopped
  6. 1 jalapeno pepper, minced
  7. 1 garlic clove, minced
  8. 1 (4 ounce) can mushrooms, drained and rinsed
  9. 14 cup dry white wine
  10. 13 cup tomato sauce or 6 ounces canned tomato sauce
  11. kosher salt & freshly ground black pepper
  12. 1 (15 ounce) can red kidney beans, drained and rinsed
  13. 1 bay leaf
  14. 1 cup brown rice
  15. 14 cup frozen peas and carrot
  16. 1 small tomatoes, chopped
  17. 1 roasted red pepper, cut into thin strips (from a jar or roast your own)
  18. 20 green olives (stuffed with pimientos)
  19. 1 teaspoon capers
  20. fresh parsley, chopped for garnish


  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.