Arroz colonial

Yield: 6 Servings

Measure Ingredient
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 chiles; minced; *see note
½ cup Tomato sauce
1 teaspoon Ground cumin
1 teaspoon Chile powder
1 teaspoon Salt
2 tablespoons Minced epazote; **see note
1½ cup Brown rice
2¼ cup Vegetable stock

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 Posted to MC-Recipe Digest V1 #988 by "slt4@..." <slt4@...> on Jan 7, 1998

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