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10 servings
suggest servings
| 1/3 | cup | olive oil | |
| 3 | cups | yellow onion | chopped |
| 1 | cup | sweet red bell pepper | chopped, about 1 each |
| 1 | cup | green bell pepper | chopped, about 1 each |
| 1/3 | cup | jalapeno pepper | chopped seeded |
| 1 | tablespoon | garlic | minced |
| 2 1/2 | cups | long grain rice | white |
| 2 1/2 | cups | chicken broth, low salt | or chicken stock |
| 1 1/2 | pounds | roma tomatoes | peeled, seeded, and chopped ripe, about 2 cups |
| 2 | teaspoons | salt | or more to taste |
| 2 | teaspoons | essence | Emeril's Southwest |
| 2 | pinch | saffron | optional |
| 1/3 | cup | scallions, spring or green onions | thinly sliced, optional |
Preheat the oven to 350 degrees F.
Heat the olive oil in a large saucepan or Dutch oven over medium-high heat.
Add the onions, bell peppers, and jalapenos and cook, stirring, until soft, about 4 minutes.
Add the garlic and cook for 1 minute.
Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes.
Add the chicken broth, tomatoes, salt, Southwest Essence, and saffron, if using.
Stir well and bring to a boil.
Cover with a tight-fitting lid and transfer to the oven.
Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
Remove from the oven and let sit, undisturbed, for 5 to 10 minutes.
Fluff the rice with a fork and stir in the green onions and cilantro, if desired.
Serve hot.
| % Daily Value* | |
| Total Fat 8.0g | 13% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 499mg | 21% |
| Total Carbohydrate 47.0g | 16% |
| Dietary Fiber 3.0g | 12% |
| Sugars 5.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 22% | Vitamin C | 73% | |
| Calcium | 4% | Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Summer Savory is an annual herb, Satureja hotenis, belonging to the mint family. Its dark-green, narrow leaves are dried and crushed. ...
I lived in Ohio for six years while I was in the Air Force and this is the classic recipe. you can't beat giving these as a gift to friends and nieghbors during the holiday season.
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