1 tablespoon vegetable oil
3/4 cup finely chopped yellow onion
1/2 cup finely chopped green bell pepper or chiles*
2 cloves garlic, minced or crushed
1/2 teaspoon salt
1/4 cup natural rice vinegar (unseasoned)
1 cup long grain white rice
1 cup diced fresh tomatoes
2 tablespoons chopped fresh cilantro
1 teaspoon dried thyme
1 can (14 oz) chicken broth (or 1-3/4 cups)
* Chile is referred to as aji in Puerto Rico. Poblano or mild green chiles both work well.
Heat oil in a 10 to 12-inch skillet with a lid. Add onion, green pepper (or mild chiles), garlic and salt. Sauté over medium-high heat 4-5 minutes. Stir in rice vinegar. Cook 2-3 minutes more or until vinegar is absorbed. Stir in rice, tomatoes, cilantro and thyme. Add chicken broth and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. Stir and serve. Garnish with additional cilantro, if desired. Makes 4-6 servings.
Nutrition per serving: 230 calories, 5g protein, 44g carb, 4g fat, (0.5g sat. fat), 5mg chol, 710mg sodium, 2g fiber
Recipe by Rita Held Photo by Suzanne Carreiro