Arroz Colonial
- 1 Yellow onion; diced
- 1 Red bell pepper; diced
- 3 Garlic cloves; minced
- 1 tb Olive oil
- 1 tb Tomato paste
- 2 Peeled and seeded roasted
- -poblano chiles; minced;
- -*see note
- 1/2 c Tomato sauce
- 1 ts Ground cumin
- 1 ts Chile powder
- 1 ts Salt
- 2 tb Minced epazote; **see note
- 1 1/2 c Brown rice
- 2 1/4 c 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@cornell.edu"
on Jan 7, 1998
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@cornell.edu"
on Jan 7, 1998
