Mexican-style Vegetable Stew
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 150 g basmati rice
- 1 can kidney beans, approx. 400 g
- 1 can corn, approx. 300 g, drained
- 1 packet tomatoes, strained, 500 g
- 100 g tomato (s), fresh
- 100 g beans, reen
- 2 tablespoon vegetable stock, instant, vegan
- 1 tablespoon chili sauce
- 1 tablespoon cayenne pepper
- 1 bunch coriander greens, as required
Print Recipe
Pin Recipe Instructions
- A vegan dish, you just have to make sure that the vegetable broth is also labeled as vegan
- Prepare the rice in a saucepan or high pan according to the instructions on the packet. While the rice is cooking, wash the fresh tomatoes and cut them into pieces of your choice.
- Wash the kidney beans, add the green beans, corn, puree tomatoes and the sliced tomatoes to the rice, stir everything together and bring to the boil briefly.
- Season the stew with vegetable stock, chili sauce, cayenne pepper and, if you like, with coriander.
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