Azzor Rojos
Yield
4 servingsPrep
20 minCook
25 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
rice
|
|
| ½ | cup |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cumin
|
|
| 1 | x |
chili powder
to taste |
*
|
| 2 | large |
tomatoes
chopped |
|
| 1 ½ | cups |
vegetable stock
|
|
| ⅓ | cup |
green peas
thawed if frozen |
|
| 2 | tablespoons |
pimentos
chopped |
|
| 1 | x |
sweet red bell peppers
to garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
rice
|
|
| 118 | ml |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cumin
|
|
| 1 | x |
chili powder
to taste |
*
|
| 2 | large |
tomatoes
chopped |
|
| 355 | ml |
vegetable stock
|
|
| 79 | ml |
green peas
thawed if frozen |
|
| 3E+1 | ml |
pimentos
chopped |
|
| 1 | x |
sweet red bell peppers
to garnish |
*
|
Directions
Heat oil in a wok over medium heat until hot. Add rice. Cook & stir for 2 minutes or until the rice turns opaque. Add onion, cook & stir for 1 minute. Stir in garlic, salt, cumin & chili powder.
Add tomatoes & cook, stirring for 2 minutes. Stir in broth, bring to a boil over high heat. Reduce the heat to low. Cover & simmer 15 minutes or until the rice is almost tender.
Stir in peas and chopped pimiento. Cover and cook 2 to 4 minutes until rice is tender and all liquid has been absorbed. Garnish with the red peppers if desired.
