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15Ingredients
24Minutes
120Calories
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Ingredients
US|METRIC
4 SERVINGS
- 180 grams rice
- 250 mL vegetable stock
- 1 onion (diced)
- 1 red bell pepper (diced)
- 2 garlic clove (diced)
- 2 Tbsp. tomato puree (/paste)
- 1 tsp. smoked paprika
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1 tsp. dried oregano
- 125 mL passata
- 1 pinch sea salt (and black pepper)
- 1/2 lemon (juice only)
- 10 grams fresh parsley chopped
- 1/2 Tbsp. olive oil
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories120Calories from Fat20 |
% DAILY VALUE |
Total Fat2g3% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium490mg20% |
Potassium360mg10% |
Protein3g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber3g12% |
Sugars5g |
Vitamin A40% |
Vitamin C100% |
Calcium4% |
Iron10% |
* 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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Reviews(15)
Caz Marquis 2 months ago
The meal itself was good but I could not get the rice to fully cook, even with extra water and time :(
Ingrid De La Flor a year ago
Good recipe… I added a heaping tbsp of sofrito and replaced the parsley with cilantro as well as put a little more than just a “pinch” of salt and pepper.
UDeniseR 3 years ago
Used as a basic guide. Pretty good dish. Added in a little salsa to it all while cooking. Does need more liquid then called for. After bringing to boil finished off in covered heavy pot in oven at 375.
Carol Howe 3 years ago
Excellent. Partner doesn’t like rice but really enjoyed this and had seconds. Will definitely make again and again.