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Makes 4 Servings
Spanish medium - or short-grain rice works best for this dish. Look for it in the Spanish-foods section of most supermarkets.
Hint: Keep vegetable in the crisper drawer of the refrigerator, away from the fruit. As it ripens, fruit gives off a gas that can cause vegetables to spoil.
1 ¾ cups Vegetable Broth
1-2 pinches of saffron threads
1 tablespoon olive oil
1 onion, chopped
1 ½ cups medium - or short-grain white rice
3 garlic cloves
1 cup canned diced tomatoes (no salt added)
1 cup drained rinsed canned cannellini beans
6 large black olives, pitted and sliced
2 tablespoons drained rinsed capers
2 teaspoons minced thyme
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 red bell pepper, seeded and cut into 1" squares
1 green bell pepper, seeded and cut into 1" squares
1. Preheat the oven to 350° F. In a small saucepan, bring the broth to a boil. Remove from the heat, add the saffron and let stand 10 minutes. 2. In a paella pan or large non-stick skillet, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the rice and garlic; cook, stirring, about 1 minute.
3. Stir in the broth and tomatoes; bring to a boil and boil 1 minute. Remove from the heat and stir in the beans, olives, capers, thyme, salt and pepper. Scatter the bell peppers on top. Bake until the rice is just tender, 15-17 minutes. Cover and let stand 10 minutes before serving.
Serving provides: 2 Breads, 1 Fruit/Vegetable, 1 Protein/Milk, 1 Fat
PerServing: 231 Calories, 5 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 977 mg Sodium, 41 g Total Carbohydrate, 7 g Dietary Fiber, 7 g Protein, 59 mg Calcium
Points per serving: 4