 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
Ingredients:
1/4 cup oil |
6 medium onions, chopped |
4 bell peppers, chopped |
3 carrots, chopped |
1 cup string beans, broken into pieces |
3/4 cup peas |
6 tomatoes, chopped |
1/2 teaspoon black pepper |
1 teaspoon dried thyme |
4 cups medium grain brown rice, cooked (cold) |
1/2 cup tomato paste |
Directions:
1. In a heavy pot large enough to hold everything, saute onions and peppers over medium heat, approximately 5 minutes. Add remaining vegetables, black pepper, and thyme, and cook for about 5 more minutes.
2. In a separate dish, combine rice with tomato paste and add to pot.
3. Continue to simmer, adding water sparingly to avoid burning. When vegetables are tender, it's ready to serve.
4. Chef's Note: You can add chicken/fish/shrimp, for a heartier non-vegetarian alternative?a kind of an African paella . The meal wouldn't be complete without sauteed plaintain?slice very ripe plaintains on diagonal and sauted in vegetable oil over medium flame for about 2 minutes on both sides.
5. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
|
|