|Diced bell pepper||2 Cup (32 tbs) (1 Cup Each Of Red And Green)|
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Uncooked long grain rice||1 1⁄2 Cup (24 tbs)|
|Chicken stock||1 1⁄2 Cup (24 tbs) (Use Hot)|
1 Melt the lard or butter in a large kettle with a close-fitting cover.
2 Add the peppers and onion and cook until onion is wilted. Add the garlic, comino and rice, and stir until well mixed.
3 Add the hot stock and mix to distribute the rice evenly. Cover and steam for 15 minutes without disturbing. Then stir; if not as tender as desired, cook to desired doneness.
Serving size: Complete recipe
Calories 1563 Calories from Fat 338
% Daily Value*
Total Fat 38 g58.1%
Saturated Fat 13.7 g68.4%
Trans Fat 0 g
Cholesterol 39.3 mg13.1%
Sodium 543.3 mg22.6%
Total Carbohydrates 269 g89.6%
Dietary Fiber 8.8 g35.2%
Sugars 21.2 g
Protein 33 g66.5%
Vitamin A 21.9% Vitamin C 398.4%
Calcium 16.6% Iron 43%
*Based on a 2000 Calorie diet