Arroz Colonial
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INGREDIENTS
- 1/2 c Tomato sauce
- 1 1/2 c Brown rice
- 1 Yellow onion ; diced
- 1 tb Tomato paste
- 1 ts Salt
- 3 Garlic ; minced
- 1 Red bell pepper ; diced
- 2 tb epazote ; Minced, **see note
- 1 tb olive oil
- 1 ts Chile powder
- 2 1/4 c Vegetable stock
- 1 ts Ground cumin
INSTRUCTIONS
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"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (338g) | ||
| Recipe Makes: 6 | ||
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| Calories: 275 | ||
| Calories from Fat: 24 (9%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.7g | 4 % | |
| Saturated Fat 0.5g | 2 % | |
| Monounsaturated Fat 1.1g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1176.2mg | 41 % | |
| Potassium 815.9mg | 21 % | |
| Total Carbohydrate 57.6g | 17 % | |
| Dietary Fiber 5.6g | 23 % | |
| Sugars, other 52g | ||
| Protein 7.2g | 10 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 275
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