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Southwest Red Rice

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Southwest Red Rice
  • Prep Time 25 min
  • Total Time 1 hr 10 min
  • Servings 6
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This spicy side will turn any meal into a fabulous fiesta!

Ingredients

1
large red bell pepper
1
to 2 red jalapeño chili
1
small onion, chopped (1/4 cup)
1
garlic clove, finely chopped
2
tablespoons butter or margarine
1
cup uncooked regular rice
2
cups Progresso™ chicken broth (from 32-oz carton)
1/4
teaspoon salt
1/8
teaspoon red pepper sauce

Directions

  • 1 Set oven control to Broil.
  • 2 Arrange bell pepper and chilies on oven rack with top surfaces about 5 inches from heat. Broil, turning occasionally, until skin is blistered and evenly browned (not burned). Remove to paper bag; close tightly. Let stand 20 minutes to soften skins. Peel skins and remove seeds.
  • 3 Place bell pepper and chilies in blender or food processor. Cover and blend on high speed until smooth.
  • 4 Cook and stir onion and garlic in butter in 3-quart saucepan over medium heat about 3 minutes or until onion is tender.
  • 5 Stir in remaining ingredients except bell pepper mixture. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 16 minutes. (Do not lift cover or stir.) Remove from heat; stir in bell pepper mixture. Cover and let steam 10 minutes.
Tips  

Top with cilantro, sliced ripe olives and spoonfuls of sour cream for a perfect balance of color, texture and flavor.

Chilies contain skin-irritating oils, so when preparing them, wear plastic gloves to prevent the oils from getting on your hands.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
185
(
Calories from Fat
45
)
Daily Value
Total Fat
5 g
(
Saturated Fat
3 g
)
Cholesterol
10 mg
Sodium
470 mg
Potassium
190 mg
Total Carbohydrate
31 g
(
Dietary Fiber
1 g
)
Protein
5 g
Daily Value*:
Vitamin A
48%
48%
Vitamin C
56%
56%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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