Recipe - Arroz Colonial

1 Yellow onion; minced
1 Red bell pepper; minced
3 Garlic cloves; minced
1 tablespoon Olive oil
1 tablespoon Tomato paste
2 Peeled and seeded roasted
poblano chiles; minced;
*see note
One half cup Tomato sauce
1 teaspoon Ground cumin
1 teaspoon Chile powder
1 teaspoon Salt
2 tablespoon Minced epazote; **see note
1 One half cup Brown rice
2 One fourth cup 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 minced green chiles. Both work well. **You may substitute cilantro
for the epazote.
Recipe by: Veggie Life, May 1996

Posted to MCRecipe Digest V1 #988 by "slt4@cornell.edu" slt4@cornell.edu
on Jan 7, 1998