| 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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