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Associate.com - Share Your Recipe!

Recipe Name: Arroz Colonial Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Yellow onion, diced
1 Red bell pepper, diced
3 Garlic cloves, minced
1 Tablespoon(s) Olive oil
1 Tablespoon(s) Tomato paste
2 Peeled and seeded roasted
poblano chiles minced
see note
1/2 Cup(s) Tomato sauce
1 Teaspoon(s) Ground cumin
1 Teaspoon(s) Chile powder
1 Teaspoon(s) Salt
2 Tablespoon(s) Minced epazote, *see note
1 1/2 Cup(s) Brown rice
2 1/4 Cup(s) Vegetable stock
Directions:
In a heavy soup pot, saute onion, bell pepper, and garlic in olive oil
over medium heat for 5 minutes, or until soft. Stir in tomato paste,
then add remaining ingredients. Bring to a boil, reduce heat to low,
cover, and simmer for 40 minutes, or until rice is light and tender.
NOTES : You may either roast your own chiles and mince them, or
substitute canned diced green chiles. Both work well. *You may
substitute cilantro for the epazote. Recipe by: Veggie Life, May 1996
Posted to MC-Recipe Digest V1 #988 by "slt4@cornell.edu"
<slt4@cornell.edu> on Jan 7, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 229
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 0mg
Sodium: 527.2mg
Potassium: 188.4mg
Carbohydrates: 45.1g
Fiber: 4.4g
Sugar: 2.3g
Protein: 4g


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