Try this Southwestern Potato, Bean and Rice Stew recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan, heat oil over high heat until lightly smoking. Add onions, carrot and celery and cook for 4 minutes, until the onion is soft and translucent, stirring occasionally. Add garlic, jalapenos and bay leaf. Cook for 2 minutes longer. Add basil, thyme and cumin and cook for 30 seconds, stirring frequently. Add beans and enough water to come 2 inches above the beans. Bring to a boil and reduce heat to a simmer. Let simmer for 40 minutes, checking periodically to make sure level of water is above beans. Add tomatoes, potatoes and rice. If necessary, add more water to cover the ingredients. Cover pan with a lid. Simmer for 20 minutes, until the potato is soft and the rice is cooked. Add cilantro and season to taste with salt and pepper. Notes: The beans were not cooked long enough to become sufficently soft. Next time try canned black beans. Serving Ideas: cornbread! (maybe a margarita or two ;^) Recipe by: Stephan Pyles of Star Canyon Posted to MC-Recipe Digest V1 #856 by Lisa Minor
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 4 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 11mg | 0 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.7g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4
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