You may also like
Categories:
olive oil yellow onion red bell pepper garlic pinto beans tomatoes green chilies apple vegetable stock salt long grain rice golden raisin black olives fresh parsley slivered almonds
Viewed: 71 - Published at: 3 years agoIngredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 small red bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 2 (15 1/2 ounce) cans pinto beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 (4 ounce) can diced mild green chilies, drained
- 1 granny-smith apple, peeled, cored and chopped
- 1 cup vegetable stock
- salt & freshly ground black pepper
- 2 cups long grain rice, cooked (or brown rice)
- 1/2 cup golden raisin
- 1/4 cup black olives, drained and sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons slivered almonds, toasted
Method
- Heat oil in a large skillet over medium heat. Add the onion and bell pepper, cover and cook until softened, about 5 minutes.
- Transfer the vegetables to a 3 1/2 -4 quart slow cooker. Add the garlic, beans, tomatoes, chilies, apple, and stock; season with salt and pepper, cover and cook on low for 6-8 hours. About 10 minutes before serving, stir in the rice, raisins, olives, parsley and almonds.
