Potato stew with rice
Now that September has entered the battle, the heat continues to tighten although there are some days like today in which the cloudy this cool of the west makes us feel like it a good stew that gives us energy and a little internal heat.
Therefore, today we have prepared this traditional stew potatoes with rice very simple to prepare and excellent for children and adults. This stew is one of those that the next day is much better, so you can save it if you have any left over.
Ingredients
- 1 onion.
- 1 green pepper
- 2 garlic cloves.
- 2 tomatoes.
- 3 medium potatoes.
- 150 g of round rice.
- Water.
- Olive oil.
- Salt
- Ground black pepper
- Thyme.
- Food coloring.
- 1 glass of white wine.
Preparation
Firstly, we will cut into small dice onion, garlic, pepper and tomatoes. We will start to poach this in this order in a frying pan together with a good drizzle of olive oil.
When the vegetables are poached we will add the potatoes and we will stir a little. We will add the salt, thyme, ground black pepper and a little food coloring.
Afterwards, we will add a glass of white wine and when the alcohol evaporates we will add water until it covers the potatoes and we will leave cook for about 20 minutes, that the potatoes are almost tender.
Finally, we will incorporate the rice and we will cook for another 10 minutes until the rice and potatoes are soft.
More information about the recipe
Preparation time
Cooking time
Total time
Kilocalories per serving 427
The content of the article adheres to our principles of editorial ethics. To report an error click here.
That is really good and with what I like potatoes and rice.
Greetings and thanks.
Very rich recipe, what I ask of you is that instead of food coloring, you recommend saffron, paprika, or turmeric. But the other one is not derived from petroleum and causes hyperactivity in large doses and is already carried by many industrial foods and potato chips.
Thank you