Recipe for this (glutenfree) mexican brown rice stew:

  • 180 gr brown rice
  • 1 or 2 red or yellow pepper, diced
  • 1 diced onion
  • 1 large diced carrot
  • two small cloves garlic, minced
  • one can of kidney beans
  • half a can of corn
  • one big handful of cherry tomatoes, diced
  • 2 tbsp tomato paste
  • 100 ml water
  • spicery (i used some cayenne pepper, paprika spice, oregano, salt, pepper, tumeric)

cook the rice (in unsalted water) until it’s al dente and set it aside. preheat some olive oil (or oil of choice) in a big pan and pan-fry the pepper and onion. add the garlic, beans and tomatoes until the tomatoes become softer. add all the other ingredients that are left and pan-fry until the liquid disappeard. serve hot and enjoy! (i also added some capers but you definitely can leave them out! :)

found the recipe at http://totallyveg.blogspot.co.at/

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