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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the broiler, setting the rack 6" below the heat. Line a baking sheet with foil; place both kinds of peppers and garlic on the foil. Roast, turning as needed until the peppers are evenly blistered and lightly charred on all sides, and the garlic is deep brown, 7-10 minutes. Set aside 10 minutes to cool. | 2. Wearing gloves, peel and seed the peppers over a bowl, saving the juices. Chop the peppers and place in a medium saucepan. Peel and smash the garlic; add to the peppers. | 3. Strain the pepper juices into the saucepan. Add the broth, green beans, tomato puree, rice, vinegar, brown sugar, paprika, cayenne, and saffron; bring to a boil. Reduce the heat and simmer, covered, until the rice and beans are tender, about 45 minutes. Serve, sprinkled with the parsley. | 4. 1 serving = 2 points. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	2			-	-	-	-
poblano chile	2			-	-	-	-
garlic clove	2			-	-	-	-
vegetable broth	3 1/2	cups	reduced sodium	568.26	92.12700000000001	20.8362	13.4316
green bean	2	cups	trimmed cut	62.0	13.94	3.66	0.44
tomato puree	1	cup	canned	95.0	22.45	4.125	0.525
brown rice	1/4	cup		169.7375	35.2656	3.4873	1.48
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
brown sugar	1	teaspoon		11.4	2.9427	0.0036	0.0
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
saffron		pinch		-	-	-	-
parsley	1/4	cup		5.4	0.9495	0.4455	0.1185

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.