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 "firstname.lastname@example.org"
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|Serving Size: 1 Serving (338g)|
|Recipe Makes: 6|
|Calories from Fat: 24 (9%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 275
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