Savory Rice with Tomato and Vegetable Stew
Elevate your weeknight dinners with this hearty and flavorful Savory Rice with Tomato and Vegetable Stew—a comforting and wholesome dish that's both simple to make and packed with vibrant ingredients. Fluffy white rice serves as the perfect base, while the rich, slow-simmered vegetable stew combines crushed tomatoes, carrots, green beans, and aromatic spices like thyme, cumin, and chili powder for a burst of savory goodness in every bite. This recipe is ideal for vegetarians but can easily be adapted with chicken broth for added depth. Ready in under an hour, it's a nutritious, family-friendly meal with bold flavors and a delightful texture, making it a go-to option for busy nights. Keywords: savory rice, tomato vegetable stew, hearty dinner recipes, vegetarian comfort food, easy weeknight meals.
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Recipe Information
Ingredients
- 2 cups white rice
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 units garlic cloves, minced
- 1 large bell pepper, chopped
- 2 tablespoons tomato paste
- 14.5 ounces canned crushed tomatoes
- 2 units carrots, sliced
- 1 cup green beans, chopped
- 1 teaspoon thyme
- 1 teaspoon cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon black pepper
- 2 cups broth (vegetable or chicken)
Instructions
Rinse the rice under cold water to remove excess starch. In a medium saucepan, bring 4 cups of water to a boil. Add the rice and 1 teaspoon of salt. Stir once and reduce the heat to low. Cover and simmer for 15-18 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
Meanwhile, heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent.
Add the chopped bell pepper to the pot and cook for an additional 2 minutes.
Stir in the tomato paste and let it cook for another 1-2 minutes, allowing it to caramelize slightly and blend with the vegetables.
Pour in the canned crushed tomatoes and stir well to combine.
Add the sliced carrots and chopped green beans to the pot, stirring them into the tomato mixture.
Sprinkle in the thyme, cumin, chili powder, and black pepper. Stir well to ensure the spices are distributed evenly.
Pour in the broth and bring the stew to a simmer. Cover the pot and let it stew gently for about 25 minutes, or until the vegetables are tender and the flavors are fully developed.
Taste and adjust seasoning as needed with additional salt or spices.
To serve, place a scoop of fluffy rice on each plate and spoon the savory stew over the top. Enjoy!
Nutrition Facts
Calories |
976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4734 mg | 206% | |
| Total Carbohydrate | 163.6 g | 59% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 39.5 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3079 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
