Arroz Con Frijoles a L'espanola

Ingredients

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

Instructions

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.