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Ingredientes
- 2 tsp extra virgin olive oil
- 1/2 tsp chopped garlic
- 1/2 c. minced onions
- 1 lrg tomato minced
- 1 c. uncooked converted rice
- 1 sm green pepper, seeded and diced
- 1 can chicken broth (13 oz)
- 1 dsh red pepper
- 1/2 tsp oregano
- 1/2 tsp salt
Direcciones
- Heat oil in a Dutch oven over moderate heat. Add in garlic, onion and tomato.
- Cover and cook 3 min, or possibly till onion is soft. Add in rice and cook for 2 min, stirring till rice is shiny and warm. Stir in green pepper, chicken broth, red pepper, oregano and salt. Bring to a boil. Cover and bake for 20 min at 400 degrees.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 215 | |
| Calories from Fat 25 | 12% |
| Total Fat 2.81g | 4% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 472mg | 20% |
| Potassium 297mg | 8% |
| Total Carbs 41.62g | 11% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.29g | 2% |
| Protein 5.13g | 8% |
