Tomato Rice Stew

Ingredients and Weight:

• 2 cups (300g) short-grain brown rice
• 2 tbsp (30ml) olive oil
• 1 medium onion (150g), finely chopped
• 2 cloves garlic (10g), minced
• 1 1/2 cups (360ml) vegetable broth
• 1 14.5 oz (411g) can diced tomatoes, undrained
• 1 15 oz (425g) can black beans, rinsed and drained
• 1 15 oz (425g) can corn, drained
• 1 red bell pepper (150g), finely chopped
• 1 green bell pepper (150g), finely chopped
• 1 jalapeño pepper (10g), finely chopped (optional)
• 1 tsp dried oregano (1g)
• 1 tsp dried basil (1g)
• 1/2 tsp salt
• 1/4 tsp black pepper

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Heat olive oil in a large Dutch oven over medium heat.
2. Add onion and garlic and sauté for 5 minutes until softened.
3. Add rice and stir to coat with oil.
4. Add vegetable broth, diced tomatoes, black beans, corn, bell peppers, jalapeño (if using), oregano, basil, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until rice is cooked through and liquid is absorbed.
6. Fluff rice with a fork before serving.

Nutritional Information:

Per serving (for 8):

• Calories: 350
• Total Fat: 8g
• Saturated Fat: 1g
• Sodium: 350mg
• Carbohydrates: 60g
• Protein: 12g
• Fiber: 8g

Dish Characteristics:

• Comforting and hearty
• Vegan and vegetarian
• Packed with vegetables and legumes
• Slightly spicy (optional)
• Easy to make in one pot

User Comments:

• "This is a delicious and satisfying stew that is perfect for a cold winter night."
• "The combination of rice, beans, corn, and vegetables is really flavorful and filling."
• "I love that this stew is vegan but it still has a rich and savory taste."
• "I made this for my family and everyone loved it. Even my picky kids ate seconds."
• "I would definitely recommend this recipe to anyone looking for a tasty and easy vegan dish."

Special Precautions and Tips:

• If you don't have jalapeño peppers, you can substitute with another mild chili pepper or simply omit it.
• You can use any type of brown rice you like, such as long-grain or basmati.
• To add more protein, you can add cooked tofu or tempeh to the stew.
• This stew is great for meal prepping. It can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.