Directions:
- 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.
- 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.
- 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.
- 1 serving = 2 points.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.42 Kcal (1007 kJ) | ||
| Calories from fat | 42.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.74g | 7% | |
|---|---|---|---|
| Cholesterol | 2.15mg | 1% | |
| Sodium | 1134.49mg | 47% | |
| Potassium | 840.83mg | 18% | |
| Total Carbs | 45.16g | 15% | |
| Sugars | 12.31g | 49% | |
| Dietary Fiber | 6.43g | 26% | |
| Protein | 7.47g | 15% | |
| Vitamin C | 81.6mg | 136% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 28.4mg | 158% | |
| Calcium | 75mg | 7% | |
| Amount Per 100 g | |||
| Calories | 57.37 Kcal (240 kJ) | ||
| Calories from fat | 10.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 7% | |
|---|---|---|---|
| Cholesterol | 0.51mg | 1% | |
| Sodium | 270.74mg | 47% | |
| Potassium | 200.66mg | 18% | |
| Total Carbs | 10.78g | 15% | |
| Sugars | 2.94g | 49% | |
| Dietary Fiber | 1.53g | 26% | |
| Protein | 1.78g | 15% | |
| Vitamin C | 19.5mg | 136% | |
| Vitamin A | 0.4mg | 50% | |
| Iron | 6.8mg | 158% | |
| Calcium | 17.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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