Ingredients
1 red bell pepper
1 jalapeno pepper
1 ear corn, grilled
1 tablespoon olive oil
1 sweet onion, diced, about 1 cup
2 shallots diced
1 green bell pepper, seeded, ribs removed and diced
4 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper
1 cup white rice
1/8 cup roughly chopped green pitless olives
1/2 cup canned black beans, rinsed and drained
3 cups diced tomatoes or one 28 oz tin
1/4 cup chopped cilantro leaves
Preparation
1 Beforehand grill corn and red & jalepeno peppers and remove skin from peppers. Then chop.Remove husks from corn and cut off kernels. Place kernels and peppers in bowl and reserve.
2 In large heavy saucepan or dutch oven, heat oil and saute the onions, shallots, garlic, and green pepper over medium heat.
3 Add rice.Stir for about 5 minutes. Add salt, pepper, cayenne (or paprika if you do not want the heat), and diced tomatoes. Cook for 12 minutes.
4 Add beans,corn and peppers, and olives and cook for another 8 minutes.
Remove from heat and place in serving bowl. Garnish with cilantro. Serve immediately
