Sopa de Arroz with pureed vegetables
Puree tomatoes, onion, garlic, water and chicken bouillon in blender until smooth, about 1 minute; set aside. Heat vegetable oil in medium saucepan over medium-high heat; add rice and saute until rice turns a light golden brown. (DO NOT STIR AFTER THIS POINT!)
Carefully and gradually, pour puree mixture over browned rice; season with salt. Bring rice to a boil. Taste broth and season with additional salt, if necessary. Cover saucepan and reduce heat to low. RESIST THE URGE TO STIR!!! Let rice simmer until all liquid has absorbed, at least 20 minutes. Turn off heat and let set 5 to 10 minutes before serving. Enjoy!!!
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Serving Size: 1 Serving (292g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 184 | ||
Calories from Fat: 56 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 64.4mg | 2 % | |
Potassium 313.9mg | 8 % | |
Total Carbohydrate 29.2g | 9 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 26.8g | ||
Protein 3.5g | 5 % | |
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. |
Calories per serving: 184
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