Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Potatoes Rio Grande




Source of Recipe


the web


Recipe Introduction


Yield: 6 servings


List of Ingredients




1 lb - Potatoes, cubed
1/2 tbls - Cooking oil
1/2 - Green pepper, cut in strips
1 - Green chili, diced
4 Cloves - Garlic, diced
1 tbls - Chives, finely minced
8 oz - Stewed tomatoes
1/8 tsp - Black pepper
1/2 cup - Cheddar cheese, shredded
1 tbls - Parsley, minced

Recipe



Cook the potatoes in boiling water for about 12 minutes, drain and set aside.

Meanwhile, heat the cooking oil in a large skillet over medium-high.

When the oil is hot, add the bell pepper, and cook for 5 minutes.
Add the chile, garlic, and chives; cook, stirring, for 2 minutes.
Stir in the stewed tomatoes and black pepper.

Cook to reduce the liquid to about half.
Add the potatoes and continue cooking until heated through.

Sprinkle the cheddar cheese over the potato mixture and cover the skillet.
Cook until the cheese melts.

Sprinkle with parsley and serve.