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Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- Â Â extra virgin olive oil spray
- 1 lrg onion
- 2 lrg red and green bell peppers
- 2 ounce chorizo optional
- 1/2 c. sun dry tomato pcs see detail
- 1 c. warm water
- Â Â fresh orange juice as directed
- 1 Tbsp. chopped garlic or possibly less to taste
- 1 tsp virgin extra virgin olive oil fruity
- 2 c. short-grain rice white and/or possibly brown
- 3 c. low sodium chicken broth fat free
- 1/4 c. minced parsley and/or possibly cilantro
- 1 Tbsp. tomato paste
- 1 tsp paprika sweet or possibly spicy
- 1/2 tsp saffron threads optional
- Â Â salt and pepper to taste
- 2 c. peas frzn or possibly fresh
- 1 lb green beans, petite frzn
- Â Â olives optional
- Â Â shredded fresh orange zest (threads) for garnish
Direcciones
- Cooks note: This rice is sauted on the stove top and transfer to an oven-proof, shallow baking dish. 375F.(Or possibly use a small paella pan; it goes from stove top to oven.) -
- ONION: slice vertically into thin wedges.
- PEPPERS: core and slice lengthwise into 1/4-inch strips CHORIZO is used for it's spicy flavor. (consider substituting Jimmy Dean's lean and spicy breakfast links.)
- McNair would use 1 c. dry white wine and 2 c. chicken broth.
- GREEN BEANS: young, dark green beans, frzn, one large bag, cut into bites (3/4-inch or possibly so).
- OLIVES: 1/2 c. or possibly so of pitted, sliced brine-packed olives; green or possibly black or possibly purple or possibly your preference.
- SUN Dry TOMATOES: Water will be used as cooking broth.
- soak the chips in 1 c. warm water. Remove the chips with a fork or possibly slotted spoon; chop into thin strips. Strain the water and add in fresh squeeze orange juice to get 1 c. of liquid.
- Spray a skillet and heat over a medium flame. Brown crumbled and or possibly chopped sauce with the onions about 2 to 3 min; add in peppers and continue to soften for 2 to 3 min, adding broth if cooking liquid is needed.
- Add in the sun-drieds, garlic and stir, bring the pan back up to temperature; add in oil; add in the rice and stir till rice grains are well coated and opaque; about 5 min. Stir in the soaking liquid with the oj, the broth, parsley, tomato paste, paprika, saffron (if using) and pepper.
- Bring to a boil, stirring constantly but gently; add in the salt. Transfer to an oven dish. Cover tightly with lid or possibly foil and bake about 20 min; or possibly about 30-35 min at 350F (etc.)
- Meanwhile, in a saucepan, (or possibly in microwave) cook the vegetables; drain and shock in cool water. Set aside to dry.
- Remove rice from oven; add in beans, peas and olives; stir to toss; add in water if necessary. Cover and return to the oven for about 10 to 15 min
- (do not let rice get too dry). Remove from oven and let stand, covered for about 10 min. Before serving decorate with fresh cilantro and/or possibly parsley and orange zest.
- NOTES : Here's a casserole dish which can be made ahead then warmed in a slow oven (300F to 325F). Good for Buffet. We buy the frzn petite green beans which resemble the Asian Longs; they hold up well if the meal is delayed. Add in corny corn bread and a spinach salad. It's colorful and garlicky.
- Festive; colorful; garlicky and low fat, low salt. Serve with saltier fair! Attractive at buffet. - Pat
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 8 servings | |
| Calories 383 | |
| Calories from Fat 69 | 18% |
| Total Fat 7.76g | 10% |
| Saturated Fat 1.82g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 178mg | 7% |
| Potassium 533mg | 15% |
| Total Carbs 64.65g | 17% |
| Dietary Fiber 8.3g | 28% |
| Sugars 5.17g | 3% |
| Protein 13.88g | 22% |
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