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Arroz Con Tomate

Tomato and Red Pepper Rice Recipe

Erica Dinho
5 from 9 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Colombian
Servings 4 servings
Calories 442 kcal

Ingredients
 

  • 2 tablespoons olive oil
  • 2 tablespoons chopped white onion
  • 1 garlic clove finely chopped
  • 1 cup red bell pepper sliced
  • 2 cups long-grain rice
  • 1 cup tomato purée
  • 4 cups vegetable broth
  • Salt

Instructions
 

  • Heat the olive oil in a pot. Add the onions, garlic and red bell pepper and cook until onions are translucent, stirring occasionally, about 5 to 7 minutes.
  • Add the rice, stir with a wooden spoon to coat well, and cook for 1 minute.
  • Add the vegetable broth, tomato puree and salt. Bring to a boil, stir and decrease the heat to low.
  • Cover and cook for about 20 minutes or until the water is absorbed and the rice is tender.
  • Remove from the heat and let rest for 5 minutes.

Notes

Leftovers can be refrigerated in an airtight container for up to 4 days.

Nutrition

Calories: 442kcalCarbohydrates: 83gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 207mgPotassium: 483mgFiber: 3gSugar: 5gVitamin A: 1501IUVitamin C: 55mgCalcium: 50mgIron: 2mg
Keyword Colombian Food, Colombian recipes, rice recipes
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