Ingredients Jump to Instructions ↓

  1. 3 tbsp. olive oil

  2. 1 cup finely chopped Vidalia onions

  3. 2 garlic cloves, minced

  4. 3/4 cup finely chopped carrots

  5. 2 cups coarsely chopped red and green bell peppers

  6. 2 tsp. basil

  7. 1/4 tsp. thyme

  8. 2 cups coarsely chopped tomatoes

  9. 2 cups rice

  10. 3 cups beef stock (or vegetable stock)

  11. 1/4 tsp. ground allspice

  12. 1/2 tsp. cayenne pepper

  13. 2 tbsp. cornstarch dissolved in

  14. 1/4 cup of water

  15. 1 cup fresh grated Swiss, Parmesan, or muenster cheese salt to taste

Instructions Jump to Ingredients ↑

  1. Bring 3 cups of water to a boil in a heavy saucepan. Stir in 2 cups rice. Cover, reduce heat, and simmer for 45 minutes until rice is tender. Drain excess water, if there is any. In another large saucepan, heat the oil. Add the onions and garlic, and stir occasionally till the onions are translucent. Stir in the carrots, bell peppers, basil, and thyme. Stir for about 5 minutes, then add everything else except the cheese. Cover and simmer for 20 minutes, or until vegetables are tender. Mix the vegetable stew with the rice and sprinkle the cheese on top.


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