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How to Make Flan
Peruvian Arroz con Pollo
Garden Style Red Rice
garden style red rice
can (14.5 oz) Muir Glen™ Organic fire roasted tomatoes, undrained
cups chicken broth
teaspoon tomato bouillon granules with chicken flavor
garlic cloves, finely chopped (about 1 teaspoon)
tablespoons vegetable oil
cup finely chopped onion
cups uncooked converted white rice
large parsley sprigs
whole serrano chiles
bag (1 lb) frozen mixed vegetables
In blender, place tomatoes, 1 cup of the broth, bouillon and garlic; cover and blend at low speed until smooth.
In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil until tender, stirring constantly. Stir in rice; cook 1 to 2 minutes, stirring constantly, just until it begins to turn golden.
Carefully stir in tomato mixture. Cook 1 minute or until mixture starts to bubble. Stir in remaining broth, parsley sprigs, chiles and salt.
Cover and cook over medium heat 15 minutes, stirring occasionally. Stir in frozen vegetables; cook 6 minutes, stirring occasionally, until vegetables are tender and liquid is absorbed. Remove parsley sprigs.
Calories from Fat
% Daily Value
% Daily Value*:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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