Arroz colonial
6 Servings
Ingredients
| Quantity | 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 |
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 Posted to MC-Recipe Digest V1 #988 by "slt4@..." <slt4@...> on Jan 7, 1998
Related recipes
- Asian fish packets (le colonial)
- Bob \"oven's \" colonial dressing
- Colonial apple salad
- Colonial bread
- Colonial bread - dak
- Colonial bread abm
- Colonial brown bread
- Colonial cocktail
- Colonial cookies
- Colonial gingerbread
- Colonial goose
- Colonial grape pie
- Colonial hot buttered rum
- Colonial maple nut cake
- Colonial peanut soup
- Colonial pot roast
- Colonial seed cake
- Colonial sponge cake
- Pickled cherries colonial
- Strawberries a la colony