Yield: Yields 4 cups.
Servings: four to six as a side dish.
You can serve this dish as a pilaf-like side dish or as a vegetarian main dish. I also use it to stuff poultry and vegetables, such as baked red peppers and tomatoes.
If you’re planning to use this recipe as a stuffing, it yields enough to stuff about two 3 to 4-lb. chickens, 6 bell peppers, or 10 to 12 tomatoes.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Excellent. Use as a side dish and don't bother stuffing peppers. Wonderful flavors.
I really enjoyed this!I skipped the peppers and added some more spice to the broth. Also added fresh lemon juice that brought out all the flavors. It will be a repeat.
Very tasty filling, but you can ditch the peppers that render it bland.
From the time I first made this recipe when I received the magazine years ago, it has been one of my top 10.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?