| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Side dish, Grains | 6 | Servings | |
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 |
INSTRUCTIONS
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" <slt4@cornell.edu> on Jan 7, 1998
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