| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Spanish | Restaurant, Rice, Washington | 1 | Servings |
INGREDIENTS
| 1 | Bell pepper, diced | |
| 4 1/2 | t | Vegetable oil |
| 2 | c | Rice, uncooked |
| 2 | c | Tomatoes, diced |
| 2 | T | Chili powder |
| 2 | T | Cumin |
| 1/4 | t | Leaf saffron, crumbled |
| Salt to taste | ||
| 1 1/2 | c | Chicken broth |
INSTRUCTIONS
Saute rice and bell pepper in oil, stirring frequently. Add broth and other ingredients, bring to a boil. Cover and simmer for 20 minutes. (Add water if needed.) Let stand until ready to use. This dish may stand for 20 minutes before serving. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Chimacum Cafe, Chimacum, Washington
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“God doesn’t call the qualified, He qualifies the called.”
Nutrition (calculated from recipe ingredients)
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Calories: 504
Calories From Fat: 101
Total Fat: 28.4g
Cholesterol: 0mg
Sodium: 1732.9mg
Potassium: 5424.2mg
Carbohydrates: 239.7g
Fiber: 14.2g
Sugar: 18g
Protein: 16.2g