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By: Brianna A.
| Description: | ||
| Time: | 25 min (15 min to prepare, 10 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | American | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 OZ can of kidney beans (or uncooked beans) 1 each large thinly sliced onion 4 each chopped garlic cloves 1 each coarsely chopped green pepper 1 cup of coarsely chopped green cabbage 0.5 cup of diced russet potatoes 16 OZ can of tomatoes 1 tablespoon chili powder 0.5 teaspoon cumin 0.5 cup uncooked brown rice 4 cups of water or veggie broth |
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| Directions: | ||
| In a large pot over medium high heat, heat 2 tablespoon of olive oil and sauté onion and garlic until the onion is soft. Add bell pepper, cabbage, potatoes, tomatoes, chili powder and cumin. Continue cooking, stirring frequently for 3 minutes. Add the rice, water or veggie broth, and beans. Cover and cook on a low heat for two hours. until stew is thick, and the rice and beans are tender. (if you used canned beans, cooking time will be less) Top with grated cheese if desired. |
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| Notes: | ||
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