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Name: Yellow Rice with Sofrito
Prep time: 30 min
Total time: 45 min
Yield: 3
Cuisine: Central/South America
Ingredients: 1 For sofrito; 2 tablespoon minced onion; 2 tablespoon red or green bell pepper minced; 2 tablespoon fresh cilantro sprigs chopped; 2 small cloves garlic minced; 2 teaspoons olive oil; 1/4 teaspoon turmeric; 1 cup long-grain rice; 2 cups water; 1/2 teaspoon salt

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INGREDIENTS

1 For sofrito
2 tablespoon minced onion
2 tablespoon red or green bell pepper ; minced
2 tablespoon fresh cilantro sprigs ; chopped
2 small cloves garlic ; minced
2 teaspoons olive oil
1/4 teaspoon turmeric
1 cup long-grain rice
2 cups water
1/2 teaspoon salt

Servings

INSTRUCTIONS

Make sofrito:

In a 1 1/2-quart heavy saucepan cook onion, bell pepper, cilantro, and garlic in oil over moderately low heat, stirring, until vegetables are soft, about 5 minutes.

Add turmeric and cook, stirring, 30 seconds.

Stir in rice, water, and salt and bring to a boil, uncovered. Boil rice, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 5 to 8 minutes.

Reduce heat to as low as possible and cook rice, tightly covered, 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes.

NOTES

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Nutrition

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Serving Size: 1 Serving (405g)
Recipe Makes: 3

Calories: 303
Calories from Fat: 12 (4%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 16.8mg		1 %
Potassium 168.1mg		4 %
Total Carbohydrate 65.1g		19 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 63.4g
Protein 6.1g		9 %
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: 303

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