Potatoes Rio Grande is a comforting, rustic dish that transforms simple cubed potatoes into a savory masterpiece. The potatoes are boiled until tender, then tossed in a skillet with sautéed green peppers, chilies, and garlic. A rich base of stewed tomatoes provides a tangy, slightly spicy backbone, while melted cheddar cheese adds a creamy, indulgent finish. Garnished with fresh chives and parsley, this dish offers a perfect balance of earthy potatoes and vibrant Mexican-inspired flavors. ItâÂÂs an ideal weeknight dinner that feels both homey and exotic, requiring minimal effort for maximum satisfaction. Serve it as a main course or a hearty side dish to complement any meal.
Potatoes Rio Grande
Description
Potatoes Rio Grande is a comforting, rustic dish that transforms simple cubed potatoes into a savory masterpiece. The potatoes are boiled until tender, then tossed in a skillet with saut&# 195;©ed green peppers, chilies, and garlic. A rich base of stewed tomatoes provides a tangy, slightly spicy backbone, while melted cheddar cheese adds a creamy, indulgent finish. Garnished with fresh chives and parsley, this dish offers a perfect balance of earthy potatoes and vibrant Mexican-inspired flavors. ItâÂÂs an ideal weeknight dinner that feels both homey and exotic, requiring minimal effort for maximum satisfaction. Serve it as a main course or a hearty side dish to complement any meal.Ingredients
Directions
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Place the cubed potatoes in a pot of salted boiling water and cook for about 12 minutes until tender but not falling apart.
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While the potatoes are cooking, heat the cooking oil in a large skillet over medium-high heat.
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Add the green pepper strips to the skillet and sauté for about 5 minutes until they begin to soften.
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Add the diced green chili, diced garlic, and half of the minced chives to the skillet; cook for 2 minutes, stirring frequently to prevent burning.
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Stir in the stewed tomatoes and black pepper, allowing the mixture to simmer and reduce until the liquid is cut by half.
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Drain the cooked potatoes thoroughly and add them to the skillet with the tomato mixture.
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Gently stir the potatoes into the sauce, ensuring they are evenly coated, and cook for another 2-3 minutes to heat through.
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Sprinkle the shredded cheddar cheese evenly over the potato mixture.
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Cover the skillet with a lid and let it sit for 1-2 minutes until the cheese is fully melted.
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Remove from heat and garnish with the remaining minced chives and fresh minced parsley before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 273.2kcal
- % Daily Value *
- Total Fat 12.4g20%
- Saturated Fat 6.6g33%
- Cholesterol 29.1mg10%
- Sodium 205.2mg9%
- Total Carbohydrate 30.3g11%
- Dietary Fiber 5.7g23%
- Sugars 7.2g
- Protein 12.1g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
