Rice Stew Recipe

Introduction

Ingredients

• 1 cup of uncooked rice
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can of diced tomatoes
• 4 cups of chicken or vegetable broth
• 1 tsp. of dried thyme
• 1 tsp. of dried rosemary
• Salt and pepper to taste
• 2 tbsp. of olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté until onions are translucent.
2. Add carrots and celery and cook for 5 minutes, stirring occasionally.
3. Add canned tomatoes, broth, thyme, and rosemary. Stir to combine.
4. Add rice and bring to a boil. Reduce heat to low and let simmer for 20-25 minutes or until rice is cooked.
5. Season with salt and pepper to taste.
6. Remove from heat and let cool for a few minutes before serving.

Nutrition

• Calories: 230
• Total fat: 6g
• Saturated fat: 1g
• Cholesterol: 0mg
• Sodium: 760mg
• Total carbohydrates: 39g
• Dietary fiber: 4g
• Sugar: 6g
• Protein: 7g

Variations

• Add cooked chicken or beef for a meatier stew.
• Replace the canned tomatoes with tomato sauce for a smoother texture.
• Add a can of black beans or chickpeas for added protein.
• Use different vegetables such as bell peppers, zucchini, or mushrooms.
• Top with shredded cheese or sour cream for added creaminess.

Tips

• Use leftover rice to save time and reduce waste.
• Cut the vegetables into bite-sized pieces for even cooking.
• Add the rice after the broth has come to a boil to prevent it from getting mushy.
• Let the stew cool for a few minutes before serving to allow the flavors to meld together.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Conclusion