Ver en Español
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.
© 2018 ®/TM General Mills All Rights Reserved
We also Love
French Fries with Eggs and Tomatoes
Puerto Rican Arroz con Pollo: Chicken & Rice
Penne with Spicy Sauce
Tilapia Veracruz Style
Baby Lima Beans in Chipotle sauce
Try These Next
Quick Penne Pasta Salad with Balsamic Vinaigrette
Green Beans with Tomatoes and Queso Fresco
Colombian Style Red Beans
Star-Shaped Pasta Dry Soup
Venezuelan Style Coconut Rice
Rate and Comment
There are no social login steps defined in Sitecore for this flow!