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Spanish Vegetable Stew's picture
  Water 1⁄4 Cup (4 tbs)
  Onions 2 , thinly sliced
  Garlic 2 Clove (10 gm), minced
  Green bell pepper To Taste, seeded and chopped
  Long grain white and brown rice 2 Cup (32 tbs), uncooked
  Ground saffron 1⁄2 Teaspoon
  Vegetable broth/Water 4 1⁄2 Cup (72 tbs)
  Low sodium canned tomato/Chopped tomatoes 1 1⁄2 Cup (24 tbs), chopped
  Celery stalks 2 , chopped
  Corn kernels 1 Cup (16 tbs) (Fresh, Frozen Or Canned)
  Frozen green peas 1 Cup (16 tbs), thawed
  Chopped parsley 3 Tablespoon

Place water, onions, and garlic in a large microwave-safe casserole.
Microwave on high for 6 minutes or until onions are tender.
Add green pepper and rice.
Microwave on high for six minutes.
Add saffron, 3 1/2 cups of the broth or water, tomatoes, celery, and corn to casserole.
Cover with vented microwave-safe plastic wrap.
Microwave on high for 18 minutes or until the liquid is boiling.
Stir stew.
Recover casserole and microwave on medium for 55 minutes or until rice is tender.
Add the remaining cup of broth if necessary during this cooking period.
Stir in peas and parsley.
Cover again and let stand for 10 minutes.

Recipe Summary

Difficulty Level: 
Side Dish
Party, Healthy

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Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2881 Calories from Fat 67

% Daily Value*

Total Fat 7 g11.4%

Saturated Fat 1.1 g5.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2584.4 mg107.7%

Total Carbohydrates 619 g206.4%

Dietary Fiber 62.3 g249.2%

Sugars 39.3 g

Protein 74 g147.2%

Vitamin A 140.7% Vitamin C 331.8%

Calcium 32.8% Iron 55.3%

*Based on a 2000 Calorie diet


Spanish Vegetable Stew Recipe