Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

RENFRO VALLEY SQUAMBO




Source of Recipe


Annabella


List of Ingredients




3 tablespoons olive oil
1 cup finely chopped Vidalia onions
2 garlic cloves, minced
3/4 cup finely chopped carrots
2 cups coarsely chopped red and green bell peppers
2 teaspoons basil
1/4 teaspoon thyme
2 cups coarsely chopped tomatoes
2 cups rice
3 cups beef stock (or vegetable stock)
1/4 teaspoon ground allspice
1/2 teaspoon cayenne pepper
2 tablespoons cornstarch in 1/4 cup of water
1 cup fresh grated swiss, parmesan or muenster cheese
Salt to taste

Recipe



1. Bring 3 cups of water to a boil in a heavy saucepan. Stir in 2 cups rice. Cover, reduce heat, and simmer for 45 minutes until rice is tender. Drain excess water if there is any.
2. In another large saucepan, heat the oil. Add the onions, garlic and stir occasionally till the onions are translucent.
3. Stir in the carrots, bell peppers, basil and thyme. Stir for about 5 minutes, then add everything else except the cheese. Cover and simmer for 20 minutes, or until vegetables are tender.
4. Mix the vegetable stew with the rice and sprinkle the cheese on top.

Serves 8.