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Ingredients
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3 tablespoons vegetable oil
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⅔ cup diced onion
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1 ½ cups uncooked white rice
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1 cup chopped green bell pepper
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 ½ (8 ounce) cans tomato sauce
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2 teaspoons salt
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1 clove garlic, minced
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⅛ teaspoon powdered saffron
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3 cups water
Directions
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In a large saucepan, heat vegetable oil over medium-low heat. Place onions in the pan, and sauté until golden.
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Add rice to the pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Occasionally stir.
Tips
Instead of oil, I like to use bacon drippings. Sometimes, I like to use oil and cook the rice in a large skillet until it appears brown. I then add onion. If you do this, add a little more oil or bacon drippings.
Nutrition Facts (per serving)
199 | Calories |
6g | Fat |
34g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 199 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 1g | 4% |
Sodium 809mg | 35% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 2g | 6% |
Total Sugars 3g | |
Protein 3g | 7% |
Vitamin C 19mg | 21% |
Calcium 21mg | 2% |
Iron 2mg | 13% |
Potassium 236mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.