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Ingredientes
- 1/2 c. Vegetable oil
- 3 c. Small-diced onions
- 2 Tbsp. Chopped shallots
- 1 c. Small-diced bell peppers
- 2 c. Small-diced eggplant
- 2 c. Small-diced yellow squash
- 1 Tbsp. Chopped garlic
- 3 c. Minced tomatoes
- 3 tsp Salt
- 2 tsp Cayenne
- 3 x Bay leaves
- 3 c. Long-grain rice
- 6 c. Water
- 1 c. Minced green onions
Direcciones
- Heat the oil in a large heavy pot over medium heat. Add in the onions, shallots, bell peppers, eggplant, squash, and garlic and saute/fry till tender about 3 to 5 min. Add in the tomatoes. Season with salt and cayenne. Add in the bay leaves. Add in the rice and stir for 2 to 3 min. Add in the water, stir and cover. Cook for 30 to 35 min, or possibly till the rice is tender and the liquid has been absorbed. Don't stir during this cooking time. Remove from heat and let stand for 2 to 3 min. Add in the green onions and mix.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 8 servings | |
| Calories 391 | |
| Calories from Fat 126 | 32% |
| Total Fat 14.29g | 18% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 888mg | 37% |
| Potassium 254mg | 7% |
| Total Carbs 59.27g | 16% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.76g | 1% |
| Protein 5.78g | 9% |
