White Rice, Stew, and Salad
A simple and delicious meal consisting of white rice, a hearty stew, and a fresh salad.
Ingredients
White Rice
- 1cupwhite rice
- 2cupswater
- salt to taste
Stew
- 2piecemedium onions, chopped
- 2piecemedium tomatoes, chopped
- 1piecemedium bell pepper, chopped
- 1tspground cumin
- 1tsppaprika
- salt and pepper to taste
- 2tbspvegetable oil
- 1lbbeef or chicken, cut into bite-sized pieces (optional)
New Salad
- 2cupsmixed greens (lettuce, spinach, arugula)
- 1cupcherry tomatoes, halved
- 1cupcucumber, sliced
- 1/2cupcarrots, peeled and grated
- 1/4cupred onion, thinly sliced
- 2tbspolive oil
- 1tbsplemon juice
- salt and pepper to taste
How to make White Rice, Stew, and Salad
White Rice
Rinse rice and soak for 30 minutes.
Boil water, add salt and rice.
Reduce heat, cover, and simmer for 15-20 minutes or until cooked.
Stew
Heat oil in a large saucepan over medium heat.
Add onions, tomatoes, and bell pepper; sauté until softened.
Add cumin, paprika, salt, and pepper; stir well.
Add beef or chicken (if using); cook until browned.
Reduce heat and simmer for 10-15 minutes or until meat is cooked through.
New Salad
In a large bowl, combine mixed greens, cherry tomatoes, cucumber, carrots, and red onion.
In a small bowl, whisk olive oil and lemon juice.
Pour dressing over salad and toss to combine.
Season with salt and pepper to taste.
Tips & Tricks
For fluffier rice, let it sit covered for 5 minutes after cooking before fluffing with a fork.
You can substitute beef or chicken with tofu for a vegetarian option.
Add a pinch of sugar to the stew to balance the acidity of the tomatoes.