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| Arroz Colonial Recipe |
Category: Grains / Sides
Rating:
N/A
Servings: 6
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Ingredients
1 yellow onion; diced
1 red bell pepper; diced
3 garlic cloves; minced
1 tablespoon olive oil
1 tablespoon tomato paste
2 peeled and seeded roasted poblano c; hiles, minced; *see note
1/2 cup tomato sauce
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon salt
2 tablespoon minced epazote; **see note
1 1/2 cup brown rice
2 1/4 cup vegetable stock
Cooking Directions:
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
sides,grains
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