Rice Veracruz

Rice Veracruz

From: Cuisine at Home, Issue No. 69
Makes: 4 cups
Total Time: 40 minutes
Nutrition: per cup - 267 cal, 7g fat, 46g carb, 1g fiber, 8g protein.

Ingredients:

• 1 cup dry converted rice
• Chicken broth per rice package instructions (OR Vegetable Broth)
• 1/3 cup onion, diced
• 1/3 cup red bell pepper, diced
• 1/3 cup poblano pepper, diced
• 1 tbs olive oil
• 1 tbs garlic, chopped
• 1/2 tsp paprika
• 1 cup tomatoes, seeded, diced
• 1/2 cup pimiento-stuffed green olives, sliced
• 1/3 cup chopped fresh parsley
• 1 tbs cappers, drained
• salt and pepper to taste

Instructions:

1. Cook rice according to package directions, but substitute broth for the water.
2. Saute onion, bell pepper, and poblano in oil in a large saute pan over medium-high heat. Cook until soft, about 3 minutes, then add garlic and paprika. Saute an additional minute.
3. Off heat stir in rice and remaining ingredients.