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Tomato Rice Stew

  • 12servings
  • 40minutes
  • 200calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, E
MineralsNatrium, Fluorine, Manganese, Iron, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 cups water

  2. 2 cups uncooked white rice

  3. 2 unpeeled potatoes, diced

  4. 1 (12 ounce) can tomato paste

  5. 1 (15 ounce) can tomato sauce

  6. 1 teaspoon dried basil

  7. 1 tablespoon white sugar

  8. 1 tablespoon salt

  9. 2 bay leaves

  10. 1 (13 1/2 ounce) can whole leaf spinach, drained

  11. 1 (14 1/2 ounce) can stewed tomatoes, drained and sliced

  12. 1/2 tablespoon fresh lemon juice

Instructions Jump to Ingredients ↑

  1. In a large saucepan, mix the water, rice, potatoes, tomato paste, and tomato sauce. Stirring constantly, bring to a boil. Reduce heat to medium, and stir in basil, sugar, salt, and bay leaves. Cook about 15 minutes, stirring often, until potatoes and rice are tender but firm.

  2. Mix spinach, stewed tomatoes, and lemon juice into the saucepan. Reduce heat, and simmer 15 minutes, or until rice has finished cooking and the mixture has thickened.

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