Tomato Vegetable Stew

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Servings: 4 Prep: 30 min Cook: 15 min Dairy Free Gluten Free Vegan Freezable Homestyle Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Kale, Ground Black Pepper, Bay Leaves

Ingredients

¾ cup brown rice

1 bunch kale ⚠

28 ounces fire-roasted tomatoes

2 teaspoons minced garlic

5 cups vegetable broth

¾ teaspoon sea salt, to taste

1 tablespoon chili powder, heaped

ground black pepper, to taste ⚠

¼ teaspoon cayenne pepper, to taste

2 bay leaves ⚠

1. Soak the rice overnight. Chop the kale.

2. Add the canned tomatoes, garlic and one-fifth of the vegetable broth to a blender or food processor; blend until smooth.

3. Transfer the tomato mixture and remaining vegetable broth to a saucepan; bring to a boil.

4. Add the rice, salt, spices, and bay leaves and reduce to a simmer. Cover and cook on low until rice is fully cooked.

5. Add chopped kale and cook just until they are bright green. Serve and enjoy!