| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | 1 | Servings | |
INGREDIENTS
| 2 | t | Olive oil |
| 1/2 | t | Minced garlic |
| 1/2 | c | Chopped onions |
| 1 | Tomato chopped | |
| 1 | c | Uncooked, converted rice |
| 1 | Green pepper, seeded and | |
| 1 | Chicken broth, 13 ounce | |
| 1 | ds | Red pepper |
| 1/2 | t | Oregano |
| 1/2 | t | Salt |
INSTRUCTIONS
Heat oil in a Dutch oven over moderate heat. Add garlic, onion and tomato. Cover and cook 3 minutes, or until onion is soft. Add rice and cook for 2 m inutes, stirring until rice is shiny and hot.Stir in green pepper, chicken broth, red pepper, oregano and salt. Bring to a boil. Cover and bake for 20 minutes at 400 degrees. 4 servings. Posted to RecipeLu by Aquasea221@aol.com on Oct 17, 1997. Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Mar 28, 1998
A Message from our Provider:
“We simply prepare ourselves. God fills us.”
Nutrition (calculated from recipe ingredients)
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Calories: 253
Calories From Fat: 116
Total Fat: 12.8g
Cholesterol: 0mg
Sodium: 3217.9mg
Potassium: 1080mg
Carbohydrates: 20.7g
Fiber: 4.6g
Sugar: 10.8g
Protein: 14.9g