RECIPE: Spanish “Rice”

RECIPE: Spanish “Rice”

Ingredients

  • Ingredients\Quantity\PHE
  • APROTEN CHICCHI RICE PASTA (1/2C dry) 1C cooked 15
  • ONION 1/2C 42
  • BELL PEPPER 1/2C 26
  • CELERY 1/2C 26
  • MUSHROOM(optional) 1/2C 26
  • CAN TOMATOES 1-28oz CAN 224
  • TOMATO PASTE 3T 25
  • VEGETABLE STOCK 4C-1QT. 75
  • GREEN OLIVES 1/4C 30
  • CILANTRO 3T 5
  • LEMON JUICE 1/2 LEMON 0
  • SALT AND PEPPER TT
  • CHILI POWDER 1/2t 9
  • PAPRIKA 1/2t 6
  • CUMIN 1/2t 8
  • CAYENNE 1/4T 6
  • SALT AND PEPPER TT
  • TOTAL:
  • YIELD: SERVES 4 523
  • PHE PER SERVING: 1C 131

Instructions

  1. Saute the onion, pepper, and celery in a high walled skillet on medium heat, about 3 minutes.
  2. Add the uncooked rice pasta, spices, season with s&p and sautee for another 2 minutes.
  3. Add the can tomatoes with juice and tomato paste. Break up the tomatoes with your spatula or spoon.
  4. Add the stock and simmer for 20 minutes or until rice pasta is tender but not mushy.
  5. Check dish for seasoning, add more spices or salt and pepper as needed. If you do this adjust PHE accordingly.
  6. Add lemon juice, cilantro, and green olives before serving.
  7. HINT: for a richer flavor right before serving add 1 Tbsp of cold butter and stir/fold in.
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