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Rated as 3.25 out of 5 Stars

"Squambo is a regional dish popular in southeastern Kentucky. This version is meatless other than the stock, but traditional versions usually feature meats."
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1 h 35 m servings 331
Original recipe yields 8 servings


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  1. 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.
  2. 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.
  3. Serve the stew over rice, and sprinkle Cheddar cheese over the top.

Nutrition Facts

Per Serving: 331 calories; 11.7 46.8 9.8 15 136 Full nutrition

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Read all reviews 4
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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 live in Southeast KY and I have never heard of "Squambo".

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...

This recipe was a lot of fun. There was plenty of cutting for my children to do and so making it was a family affair. I did add more garlic and used soy sauce instead of 1/4 cup water, but the...