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Potatoes Rio Grande

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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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 273.2
Dietary: Gluten-free, Vegetarian
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
  • 1 pound Potatoes, cubed
  • 1/2 tablespoon Cooking oil
  • 1/2 Green Pepper, cut in strips
  • 1 Green Chili, diced
  • 4 Cloves, garlic, diced
  • 1 tablespoon Finely minced chives
  • 8 ounce Stewed tomatoes
  • 1/8 teaspoon Black pepper
  • 1/2 cup Cheddar cheese, shredded
  • 1 tablespoon Parsley, minced
Directions
  1. 1
    Place the cubed potatoes in a pot of salted boiling water and cook for about 12 minutes until tender but not falling apart.
  2. 2
    While the potatoes are cooking, heat the cooking oil in a large skillet over medium-high heat.
  3. 3
    Add the green pepper strips to the skillet and sauté for about 5 minutes until they begin to soften.
  4. 4
    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.
  5. 5
    Stir in the stewed tomatoes and black pepper, allowing the mixture to simmer and reduce until the liquid is cut by half.
  6. 6
    Drain the cooked potatoes thoroughly and add them to the skillet with the tomato mixture.
  7. 7
    Gently stir the potatoes into the sauce, ensuring they are evenly coated, and cook for another 2-3 minutes to heat through.
  8. 8
    Sprinkle the shredded cheddar cheese evenly over the potato mixture.
  9. 9
    Cover the skillet with a lid and let it sit for 1-2 minutes until the cheese is fully melted.
  10. 10
    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.

Keywords: potatoes, rio grande, mexican, skillet, vegetarian, tomato sauce, cheddar cheese, green chilies, garlic, green pepper, comfort food, weeknight dinner, spicy potatoes, easy recipe, home cooking
Read it online: https://www.chefs-mate.com/recipe/potatoes-rio-grande/