Bean Rice And Vegetable Stew Recipe
Summary
Ingredients
| 1 cup chicken bouillon | ||
| Carrots | 1/2 Cup (16 tbs), sliced | |
| Onion | 2 Ounce, chopped | |
| Bay Leaf | 1 | |
| Garlic | 1 Clove (5gm), crushed | |
| Chickpeas | 12 Ounce, dried | |
| 1 cup canned medium tomatoes, chopped | ||
| Broccoli | 1 Cup (16 tbs), chopped | |
| Seasoned salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Cooked brown rice | 1 Cup (16 tbs) | |
Directions
In saucepan combine bouillon, carrots, onion, bay leaf, and garlic.
Simmer 10 minutes.
Add chick peas, tomatoes, broccoli, seasoned salt, and pepper.
Simmer 15 minutes.
Add rice.
Cook over low heat 4 minutes or until thoroughly heated.
Divide evenly.
Simmer 10 minutes.
Add chick peas, tomatoes, broccoli, seasoned salt, and pepper.
Simmer 15 minutes.
Add rice.
Cook over low heat 4 minutes or until thoroughly heated.
Divide evenly.
Chef
