Ingredients1 h 35 m servings 331 cals
- Bring 3 cups of water to a boil in a large saucepan. Stir in 2 cups of rice. Cover, reduce heat, and simmer for 45 minutes or until rice is tender.
- Heat oil in another large saucepan over medium-high heat. Fry the onion and garlic until onions are translucent. Stir in the carrots, red and green peppers, and basil; cook for about 5 more minutes. Add the tomato, beef stock and allspice. Mix together the cornstarch and 1/4 cup water; pour into the saucepan. Season with salt to taste. Cover, reduce heat to low, and simmer for 20 minutes.
- Serve the stew over rice, and sprinkle Cheddar cheese over the top.
Per Serving: 331 calories; 11.7 g fat; 46.8 g carbohydrates; 9.8 g protein; 15 mg cholesterol; 136 mg sodium. Full nutrition
ReviewsRead all reviews 4
I made this vegetarian with a beef-flavored vegetable soup base in place of the broth. I doubled the basil, garlic, and allspice. I also added a little tvp along with the tomatoes and liquid. Th...
I added ground beef to this and also several sprigs of fresh thyme. It reminded me of a tastier, healthier version of hamburger gravy and rice from my school day. In the best possible way of cou...