Vegetable Stew with Rice

In the summer, our mothers, aunts, grandmothers, and kind neighbors generously supply us with homegrown vegetables, sometimes leaving us without ideas on how to use them all. One of the somewhat forgotten dishes is vegetable stew with rice, which, paired with a slice of good homemade bread, delights our taste buds. Vegans, vegetarians, and those avoiding gluten will also be thrilled with this dish.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Oil, vegetable oil, canola

  • 500 g Onion, raw

  • 500 g Bell pepper, yellow, fresh

  • 500 g Tomato, red

  • 1 spoon Tomato, concentrate

  • 1 handful Rice, white, long grain

  • pieces Salt, table

  • pieces Parsley, fresh

Steps

  1. Clean and wash the vegetables.

  2. Heat oil in a pot. Peel the onion and slice it into thin pieces. Add it to the pot with oil and sauté over low heat until it becomes translucent.

  3. Add the bell pepper, sliced into strips, and the tomato, cut into pieces. Mix everything and sauté for 15 minutes until the vegetables soften and release their juices. Season with salt and pepper.

  4. Add tomato paste and rice, and mix well. Cook for about 20 minutes or until the rice is cooked. If needed, add water gradually (the amount of water depends on how juicy the vegetables are).

  5. Serve the prepared dish on a plate and sprinkle with chopped parsley. Serve with a slice of good homemade bread.

Nutrition Information (Per 100g)

  • Calories: 29.19 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 6.11 g
    • Sugars: 2.1 g
  • Protein: 0.66 g
  • Fiber: 0.66 g

Advice

This stew can be a standalone dish. If you want to make the meal even more filling, serve it with a piece of roasted meat or a fried egg.