Red Peppers and Rice

Ingredients:

  • 2 large red peppers
  • 2 cups chopped kale
  • 1 cups Arborio rice
  • 1 chopped tomato
  • 1 tbsp olive oil
  • 2 cloves of garlic
  • ½ cup black olives
  • ½ cup green olives
  • 2 Tbsp pesto
  • Black pepper to taste


Directions:

De-seed peppers and cut into long pieces. Using an oven safe pan or a grate broil peppers close to element.
Cook for about 7 minutes or until a little charred. Chop peppers and skin to desired size.
Cook rice in water and salt for 15 minutes. Heat oil in large size skillet, include garlic and cook a couple minutes.
Add in kale, peppers, olives, pesto. Cook a few minutes, kale will turn a brighter green when finished.
Combine cooked mixture with rice, mix well. Add salt and pepper to taste.

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