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Bean Rice And Vegetable Stew

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Ingredients
  Chicken bouillon 1 Cup (16 tbs)
  Sliced carrots 1⁄2 Cup (8 tbs)
  Onion 2 Ounce, chopped
  Bay leaf 1
  Garlic 1 Clove (5 gm), crushed
  Cooked dried chick peas 12 Ounce (Garbanzos)
  Canned medium tomatoes 1 Cup (16 tbs), chopped
  Frozen chopped broccoli 1 Cup (16 tbs)
  Seasoned salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cooked brown rice 1 Cup (16 tbs)
Directions

In saucepan combine bouillon, carrots, onion, bay leaf, and garlic.
Simmer 10 minutes.
Add chick peas, tomatoes, broccoli, seasoned salt, and pepper.
Simmer 15 minutes.
Add rice.
Cook over low heat 4 minutes or until thoroughly heated.
Divide evenly.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Vegetable

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