Rice Veracruz
- 1 cup dry converted rice
- chicken broth
- 1/2 cup onion, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup poblano pepper, diced
- 1 tablespoon olive oil
- 1 tablespoon garlic, chopped
- 1/2 teaspoon paprika
- 1 cup seeded tomatoes, diced
- 1/2 cup pimento stuffed olive, sliced
- 1/3 cup chopped fresh parsley
- 1 tablespoon capers, drained
- salt, to taste
- fresh ground black pepper, to taste
- crushed red pepper flakes (if that extra zing is needed)
- Cook rice according to package directions, but substitute broth for the water.
- Saute onion, bell pepper, and poblano in oil in a large saute pan over medium high heat.(If you choose you can spray the skillet with non-stick spray and add broth to saute the vegetables.).
- Cook until soft, about 3 minutes, then add garlic and paprika.
- Saute an additional minute & remove from heat.
- Stir in rice and remaining ingredients.
- Enjoy!
rice, chicken broth, onion, red bell pepper, poblano pepper, olive oil, garlic, paprika, tomatoes, pimento stuffed olive, parsley, capers, salt, fresh ground black pepper, red pepper
Taken from www.food.com/recipe/rice-veracruz-303104 (may not work)