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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (357g) Recipe makes 6 servings |
||
| Calories 465 | ||
| Calories from Fat 156 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.4g | 26% | |
| Saturated Fat 2.8g | 13% | |
| Monounsaturated Fat 11.6g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 4mg | 1% | |
| Sodium 236mg | 9% | |
| Potassium 595mg | 17% | |
| Total Carbohydrate 67.0g | 22% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 5.7g | ||
| Protein 10.5g | 20% | |
Ingredients
- 2 cups rice
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 4 cups chicken stock or beef stock
- 1 1/2 cups tomatoes, peeled, seeded, and chopped or canned tomatoes
- 1/4 cup olive oil
- 1/2 cup green peas (frozen or fresh cooked)
- salt & freshly ground black pepper
Optional garnishes
- chili pepper, flowers (fresh, hot chili peppers, sliced from the tip to the stem into 4 or 5 sections and immersed in cold)
- fresh coriander or parsley sprig
- 1 large avocado, peeled and sliced
Directions
1
Puree the tomatoes, onion, garlic, and ½ cup (125 ml) of the stock in an electric blender or food processor.2
Heat the oil in a saucepan and sauté the rice until it turns golden.3
Add the tomato puree, remaining stock, and salt and pepper to taste.4
Bring to a boil, lower the heat to a simmer, and cover until almost all of the liquid has been absorbed (about 15 minutes).5
Mix in the peas and continue cooking until all the liquid has been absorbed.6
Garnish with the optional garnishes.
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