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Name: Mels Mexican Rice Anb Tuna (Arroz Con Atun)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: Converted; 4 c Chicken broth; 1/3 c Corn oil; 1 Bay leaf; 1 Large red tomato; **; 1 ts Oregano; 1 Large onion; 3 Garlic cloves; crushed/diced; 1 Large red tomato; diced; 2 c Uncooked rice; not instant; 6 Yellow peppers; *; Crushed black pepper; to; 1 Large can tuna in spring;; 1/2 c Olives; chopped

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INGREDIENTS

Converted
4 c Chicken broth
1/3 c Corn oil
1 Bay leaf
1 Large red tomato; **
1 ts Oregano
1 Large onion
3 Garlic cloves; crushed/diced
1 Large red tomato; diced
2 c Uncooked rice; not instant
6 Yellow peppers; *
Crushed black pepper; to
1 Large can tuna in spring;
1/2 c Olives; chopped

Servings

INSTRUCTIONS

* Long narrow yellow peppers such as guero, x-ca-tic, or hot hungarian wax. ** Blended, in a blender, with 1 cup of the chicken broth. In a large skillet or saucepan, heat the oil, and add the garlic. When it turns a golden color, add the rice, and stir well until the rice also turns a golden color. Add the onion and the peppers (remove stems) and saute an additional 3 minutes. Add the blended tomato. When the mixture comes to a boil, add the remaining chicken broth. Then add all other ingredients. After the mixture comes to a boil, mix one more time, cover, and lower to a simmer. When all liquid is absorbed, remove bay leaf and serve. Posted to EAT-L Digest 15 October 96 Date: Wed, 16 Oct 1996 20:40:17 -0500 From: Connie Anderson

NOTES

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Mels Mexican Rice Anb Tuna (Arroz Con Atun)

Converted
4 c Chicken broth
1/3 c Corn oil
1 Bay leaf
1 Large red tomato; **
1 ts Oregano
1 Large onion
3 Garlic cloves; crushed/diced
1 Large red tomato; diced
2 c Uncooked rice; not instant
6 Yellow peppers; *
 Crushed black pepper; to
1 Large can tuna in spring;
1/2 c Olives; chopped

* Long narrow yellow peppers such as guero, x-ca-tic, or hot hungarian wax.  ** Blended, in a blender, with 1 cup of the chicken broth. In a large  skillet or saucepan, heat the oil, and add the garlic. When it turns a  golden color, add the rice, and stir well until the rice also turns a  golden color. Add the onion and the peppers (remove stems) and saute an  additional 3 minutes. Add the blended tomato. When the mixture comes to a  boil, add the remaining chicken broth. Then add all other ingredients.  After the mixture comes to a boil, mix one more time, cover, and lower to a  simmer. When all liquid is absorbed, remove bay leaf and serve.  Posted to EAT-L Digest 15 October 96    Date:    Wed, 16 Oct 1996 20:40:17 -0500    From:    Connie Anderson <connie@USA.NET>

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Nutrition

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Serving Size: 1 Serving (240g)
Recipe Makes: 6 Servings

Calories: 633
Calories from Fat: 633 (100%)

Amt Per Serving		% DV

	Total Fat 70.3g	94 %
	Saturated Fat 5.6g	28 %
	Monounsaturated Fat 41g
	Polyunsanturated Fat 20.4g
Cholesterol 0mg		0 %
Sodium 619.7mg		21 %
Potassium 74.1mg		2 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 1.7g
Protein 1g		1 %
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: 633

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