Arroz Colonial Recipe

• 1 x Yellow onion, diced
• 1 x Red bell pepper, diced
• 3 x Garlic cloves, chopped
• 1 Tbsp. Extra virgin olive oil
• 1 Tbsp. Tomato paste
• 2 x Peeled and seeded roasted poblano chiles, chopped *see note
• 1/2 c. Tomato sauce
• 1 tsp Grnd cumin
• 1 tsp Chile pwdr
• 1 tsp Salt
• 2 Tbsp. Chopped epazote, **see note
• 1 1/2 c. Brown rice
• 2 1/4 c. Vegetable stock

1. In a heavy soup pot, saute/fry onion, bell pepper, and garlic in extra virgin olive oil over medium heat for 5 min, or possibly till soft.
2. Stir in tomato paste, then add in remaining ingredients.
3. Bring to a boil, reduce heat to low, cover, and simmer for 40 min, or possibly till rice is light and tender.
4. NOTES :*You may either roast your own chiles and mince them, or possibly substitute canned diced green chiles.
5. Both work well.
6. **You may substitute cilantro for the epazote.

yellow onion, red bell pepper, garlic, extra virgin olive oil, tomato paste, poblano chiles, tomato sauce, cumin, pwdr, salt, epazote, brown rice, vegetable stock

Taken from cookeatshare.com/recipes/arroz-colonial-69555 (may not work)