Arroz Colonial Recipe
Servings: 6
Ingredients
- 1 x Yellow onion, diced
- 1 x Red bell pepper, diced
- 3 x Garlic cloves, chopped
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Tomato paste
- 2 x Peeled and seeded roasted poblano chiles, chopped *see note
- 1/2 c. Tomato sauce
- 1 tsp Grnd cumin
- 1 tsp Chile pwdr
- 1 tsp Salt
- 2 Tbsp. Chopped epazote, **see note
- 1 1/2 c. Brown rice
- 2 1/4 c. Vegetable stock
Directions
- In a heavy soup pot, saute/fry onion, bell pepper, and garlic in extra virgin olive oil over medium heat for 5 min, or possibly till soft. Stir in tomato paste, then add in remaining ingredients. Bring to a boil, reduce heat to low, cover, and simmer for 40 min, or possibly till rice is light and tender.
- NOTES :*You may either roast your own chiles and mince them, or possibly substitute canned diced green chiles. Both work well.**You may substitute cilantro for the epazote.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 6 servings | |
| Calories 218 | |
| Calories from Fat 33 | 15% |
| Total Fat 3.8g | 5% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 876mg | 37% |
| Potassium 271mg | 8% |
| Total Carbs 41.62g | 11% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.75g | 3% |
| Protein 4.55g | 7% |
