Potatoes Rio Grande
Yield
6 servingsPrep
10 minCook
25 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
potatoes
cubed |
|
| ½ | tablespoon |
vegetable oil
|
|
| ½ | Green |
black pepper
cut in strips |
*
|
| 1 | each |
hot chili peppers
green, diced |
*
|
| 4 | Cloves, |
garlic
diced |
*
|
| 1 | tablespoon |
chives
finely minced |
|
| 8 | ounces |
tomatoes, stewed, canned
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ½ | cup |
cheddar cheese
|
*
|
| 1 | tablespoon |
parsley leaves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
potatoes
cubed |
|
| 7.5 | ml |
vegetable oil
|
|
| 0.5 | Green |
black pepper
cut in strips |
*
|
| 1 | each |
hot chili peppers
green, diced |
*
|
| 4 | Cloves, |
garlic
diced |
*
|
| 15 | ml |
chives
finely minced |
|
| 231.2 | ml/g |
tomatoes, stewed, canned
|
|
| 0.6 | ml |
black pepper
|
|
| 118 | ml |
cheddar cheese
|
*
|
| 15 | ml |
parsley leaves
minced |
|
Directions
Cook in boiling water for about 12 minutes: 1 lb potatoes.
Meanwhile, heat in a large skillet: ½ tablespoon cooking oil.
Add and toss over high heat for 5 minutes: green bell pepper.
Add and cook, stirring, for 2 minutes green chile, garlic, amd chives.
Stir in stewed tomatoes and ground black pepper.
Cook to reduce liquid about half.
Drain potatoes and add to skillet.
Gently cook and stir to heat through.
Sprinkle over the mixture cheddar cheese.
Cover pan until the cheese melts.
Sprinkle with parsley.
Serve.
