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Ingredients
US|METRIC
8 SERVINGS
- 3 lb. flank steak (or skirt, trimmed)
- 2 qt. water
- 2 carrots (chopped coarse)
- 1 onion (large, chopped coarse)
- 2 celery ribs (chopped coarse)
- 1 bay leaf
- 3 garlic cloves (crushed lightly)
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 tsp. salt
- 1/4 tsp. black peppercorns (whole)
- 2 green bell peppers (cut into 1/4-inch strips)
- 1 red onion (cut into 1/4-inch strips)
- 4 Tbsp. olive oil
- 2 cups liquid (braising, plus additional if desired)
- 16 oz. tomatoes with juice (14- to ,can whole, chopped)
- 3 Tbsp. tomato paste
- 3 garlic cloves (minced)
- 1 tsp. ground cumin
- 1/4 tsp. dried oregano
- 2 red bell pepper (cut into 1/4 inch strips)
- 2 yellow bell peppers (cut into 1/4 inch strips)
- 1 cup frozen peas (thawed)
- 1/2 cup pimiento (stuffed Spanish olive, drained and halved)
- 2 Tbsp. olive oil
- 2 tsp. cuminseed
- 1/4 tsp. saffron (crumble, thread)
- 2 cups long-grain rice (unconverted)
- 4 cups water
- 3/4 tsp. salt
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium800mg33% |
| Potassium1130mg32% |
| Protein42g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A90% |
| Vitamin C240% |
| Calcium15% |
| Iron40% |
* 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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