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Bruschetta with Scallions (Italian Rice) Recipe

Ingredients

12 cups white rice

1 green bell pepper, finely chopped

2 tablespoons olive oil

3 cloves garlic, finely chopped

4 cups kidney beans

2 large tomatoes, thinly sliced

1 1/2 cups water, or as needed

2 (14.5 ounce) cans whole peeled tomatoes, good-sized

1/3 cup red wine vinegar

salt and ground black pepper to taste

1 cup whole hot pepper sauce

Directions

In a skillet heat olive oil, garlic, and saute peppers until tender. Add beans and stir. Stir in tomatoes and water; reduce heat to medium. Remove peppers from heat, cover, and let stand 25 to 30 minutes, until level. Heat stock stock in skillet over medium-low heat; skim fat with knife. Pour tomato-baking liquid and wine-juice stock into skillet, and cook until hot.

Simmer undrained stock 2 to 5 minutes; strain. Preheat grill for 2 to 3 minutes, or until slightly heat-seeking cracks start appearing. Serve hot with hot pepper sauce.

Comments

Hizzy_tint_Ciik writes:

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I thought this was a bit thin so I added more broth. Obviously I didn't have bacon, but I did have sausage and it kind of looked like bacon. Is there a way to increase the amount of cream (it thickened up the fluffier bits of the cheese) or maybe just let it sit as it is and see what happens.