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Spanish Vegetable Stew

fatfree.kitchen's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Soup
Interest: 
Party, Healthy

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