Title: Potatoes Rio Grande
Categories: Vegetable Mexican
Yield: 6 Servings

1	lb	Potatoes, cubed
1/2	tb	Cooking oil
1/2		Green pepper, cut in strips
1		Green chili, diced
4		Cloves, garlic, diced
1	tb	Finely minced chives
8	oz	Stewed tomatoes
1/8	ts	Black pepper
1/2	c	Cheddar cheese, shredded
1	tb	Parsley, minced

Cook in boiling water for about 12 minutes: 1 lb potatoes. Meanwhile, heat in a large skillet: 1/2 tbs cooking oil. Add and toss over high heat for 5 minutes: green bell pepper. Add and cook, stirring, for 2 minutes green chile, garlic, amd chives. Stir in stewed tomatoes and ground black pepper.

Cook to reduce liquid about half. Drain potatoes and add to skillet. Gently cook and stir to heat through. Sprinkle over the mixture cheddar cheese.

Cover pan until the cheese melts. Sprinkle with parsley.

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