Vegetable Stew with Rice
Quick Recipes Simple Recipes Fasting Recipes Budget Recipes Vegetables Vegetable Dishes Rice Romanian
With this stew, I had the same experience my brother had with spinach. After he bought a huge bag full of spinach thinking he'd eat from it for a week, once he put it in the pan and it reduced, he realized he'd need to cook again in the following days. The dream week of abundant spinach turned into 2 days 😊
Same with me, after cutting the vegetables hoping to get 4-6 servings, I ended up with only 2, so I quickly started a second batch 😊 No matter what I do, I can't estimate how much food I'm making, even though I've cooked the same dish countless times. Lately, I'm lucky with this website, I glance at the number of servings listed in recipes and it helps enormously.
Ingredients
2 onions
2 bell peppers
4 ripe tomatoes
5 tablespoons oil
1/2 cup rice
salt, pepper
Servings: 2
How to prepare vegetable stew with rice
- Finely chop the onion and bell pepper. Sauté them in oil, sprinkle with a little salt, and let them cook until well softened.
- Score the tomatoes with an X at one end and put them in boiling water. Leave for 1 minute, then remove and peel. Chop into cubes.
- Add them to the vegetables and let cook for about 8 more minutes. Season with salt and pepper.
* taste the sauce while it's cooking and if it seems a bit acidic, add 1 teaspoon of sugar; this happens when tomatoes are greenhouse-grown or not very ripe - Cook the rice in plenty of water with 1 teaspoon salt according to package instructions. Drain and add it to the stew. Mix and adjust salt.
* if you're not eating all the stew immediately after making it, it's better not to add the rice to it; keep it separate and mix only when serving, otherwise it will absorb all the sauce and it won't be as good
Vegetable stew
Vegetable Stew with Rice
