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Mexican-style vegetable stew

updated

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Ingredients for 8 servings:

  • 150 g basmati rice
  • 1 can kidney beans, approx. 400 g
  • 1 can corn, approx. 300 g, drained
  • 1 pack of tomatoes, pureed, 500 g
  • 100 g tomatoes, fresh
  • 100 g green beans
  • 2 tbsp vegetable broth, instant, vegan
  • 1 tbsp chili sauce
  • 1 tbsp cayenne pepper
  • 1 bunch of coriander leaves, as needed

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegan

A vegan dish, just make sure the vegetable broth is labeled “vegan.” Prepare the rice according to the package instructions in a saucepan or deep frying pan. While the rice is cooking, wash the fresh tomatoes and cut them into any size pieces. Rinse the kidney beans, add them to the rice along with the green beans, corn, passata, and sliced ​​tomatoes. Stir everything together and bring to a boil briefly. Season the stew with vegetable broth, chili sauce, cayenne pepper, and coriander, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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