Arroz Colonial

Title:
Arroz Colonial

Yield:
6 Servings

Categories:
Side
Dishes,
Grains




Ingredients:





     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