Arroz con Chiles

Arroz con Chiles is a vibrant Mexican rice dish bursting with flavors from fresh peppers and aromatic spices, making it a delightful addition to any meal. This dairy-free recipe highlights the natural sweetness of the chiles and the comforting texture of rice.

Ingredients

• Long-grain rice - 1 cup
• Vegetable broth - 2 cups
• Red bell pepper - 1 medium, diced
• Green bell pepper - 1 medium, diced
• Yellow onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped (for garnish)
• Lime - 1, cut into wedges (for serving)

Steps

1. Rinse the long-grain rice under cold water until the water runs clear, then drain well.
2. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Stir in the minced garlic, diced red and green bell peppers, cumin, smoked paprika, salt, and black pepper. Sauté for an additional 3-4 minutes until the peppers soften.
4. Add the rinsed rice to the saucepan and stir well to coat the rice with the vegetable mixture.
5. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
6. Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and garnish with chopped cilantro.
7. Serve warm with lime wedges on the side.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 56 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from the bell peppers.
• Good source of complex carbohydrates for sustained energy.

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