ARGENTINE RICE STEW: SIMPLE COMFORT MEAL
Argentine Rice Stew is a classic dish for chilly days that is simple in ingredients and preparation but rich in flavor, textures, and food comfort level.
Equipment
- 1 chopping board
- 1 chef knife
- 1 Soup Pot
- 1 Wooden spoon
Ingredients
- 1 onion (large, finely chopped)
- 1 red bell pepper (large, diced)
- 3 cloves garlic (minced)
- 1 carrot (large, small diced)
- 1 potato (large, small diced)
- 1 can crushed tomatoes (14.5 oz, 411 g)
- 1 can tomato paste (6 oz, 170 g)
- 4 cups vegetable broth (32 oz, 950 ml)*
- 2 tsp Italian herbs
- 2 tsp paprika
- 2 bay leaves
- 1 ½ cup white rice (300 g. I’m using Instant White Rice)
- 1 cup green peas (frozen, 200 g)
- 1 ½ cup Tofu Ground Beef (optional but highly recommended)
- Salt and pepper (to taste)
- fresh parsley (chopped, for garnish optional)
Instructions
- In a large pot, water sauté the onion, red bell pepper, and garlic with a pinch of salt. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
- Add the carrot and potato to the pot. Cook for another 5-7 minutes, stirring occasionally. Add 1 or 2 tbsp of water to prevent the vegetable from burning or sticking.
- Stir in the crushed tomatoes, tomato paste, vegetable broth, Italian herbs, paprika, and bay leaves. Add salt and pepper to taste. Mix well to combine and cook for 7-10 minutes, over medium-high heat, until the veggies are slightly soft.
- Add the rice to the pot and mix well to combine.
- Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 5 minutes**, or until the rice is almost cooked.
- Stir in the frozen peas and tofu ground beef, if using. Continue to cook for another 5-7 minutes, until the peas are cooked through and the rice is tender.
- Taste the stew and adjust seasonings with salt and pepper as needed.
- Remove the pot from heat and discard the bay leaves. Let the stew rest for 5 minutes, allowing the flavors to meld.
- Serve hot, garnished with fresh parsley or some vegan parmesan cheese.
Notes
• * You can use water instead vegetable broth and add more spices or seasoning to make the preparation more flavorful to your liking since, with water, it tends to be bland.
• ** The time suggested for cooking the rice will depend on the type of rice selected for preparing the recipe. Always follow the package instructions.
• This stew stores well in the fridge for up to 4 days, making it an excellent option for meal prepping or quick lunches.
• To freeze this stew, first allow it to cool completely after cooking. Then, transfer the cooled stew into airtight, freezer-safe containers or heavy-duty freezer bags, leaving some room at the top for expansion during freezing. Label the containers or bags with the contents and date before storing them in the freezer for up to 2-3 months. To reheat, thaw the stew in the refrigerator or microwave and reheat in a pot over low-medium heat, adding water or vegetable broth as needed to thin the stew. Adjust seasonings before serving, and enjoy!
• Feel free to mix up the vegetables or vegan protein sources to suit your preferences or use what you have. It’s a great stew for using veggie leftovers.