Place a large, heavy-bottomed pot over medium-high heat and add the oil. After it gets hot, add the onion, bell pepper, and celery and cook for about 5 minutes, until they become translucent but not brown.
Add the garlic, chile, tomatoes, bay leaves, paprika, garlic powder, cayenne, thyme, oregano, salt, pepper, and Worcestershire sauce. Let everything cook until some of the tomato juice releases, about 1 minute.
Add the rice and slowly pour in the broth. Lower the heat to medium and let the dish cook until the rice absorbs all the liquid, 20 to 25 minutes. If you’re using any of the additions, throw them in to cook with the rice after 15 minutes have passed.
Taste and adjust the salt, and pepper, and any other spices.
If you’re not quite as in love with chilies as I am, cut back on the cayenne powder or lose the green chile.
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|Serving Size: 1 (1615g)|
|Recipe Makes: 1|
|Calories from Fat: 226 (21%)|
|Amt Per Serving||% DV|
|Total Fat 25.1g||33 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 170.2mg||52 %|
|Sodium 3187.4mg||110 %|
|Potassium 1878.3mg||49 %|
|Total Carbohydrate 171.6g||50 %|
|Dietary Fiber 12.1g||48 %|
|Sugars, other 159.4g|
|Protein 40.7g||58 %|
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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: 1074
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