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Roasted Peppers with Basmati Rice
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Rating: 5.0/5 (2 votes cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 3 - Change
Nutritional Facts
Servings Per Recipe: 3

Amount Per Serving
Calories 239
% Daily Value**
Total Fat 13g
21%
Saturated Fat 8g
12%
Unsaturated Fat 1g
Cholesterol 35mg
12%
Sodium 807mg
34%
Total Carbohydrate 29g
10%
Dietary Fiber 3g
12%
Sugars 1g
Protein 4g
Vitamin A  21%Vitamin C  59%
Calcium  9%Iron  17%
Potassium  15%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Roasted Peppers with Basmati Rice

Date Added: January 04, 2014

Ingredients:

1 Cup Basmati Rice
3 Tablespoons Butter Or Vegetable, 3 Tbl
3 Bell Peppers diced
2 Tablespoons Capers minced
2 1/2 Cups Water (you may need more)
1/2 Cup Raisin (up to 2)
1 Onion finely chopped
1/2 Cup Fresh Cilantro chopped
2 Cloves Of Garlic finely chopped
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Directions:

1. Recipe donated by Susan Katz, Ohio In a saucepan, bring the water to a boil over high heat.

2. Add the Basmati rice, cover the pan tightly, and reduce heat to a simmer.

3. Simmer the rice for 25 minutes. Drain well. While the rice is cooking, melt the butter in a large skillet.

4. Add the onion and saute for 5 minutes, until the onion is soft.

5. Add the garlic and saute for another minute.

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Dietary Notes:
This recipe is high in Vitamin A with 21% of your daily recommended intake per serving. This recipe is high in Vitamin C with 59% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Bell Pepper, Rice, Garlic, Fructose Malabsorption, Cilantro, Onion allergies.
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