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 about 1 month ago Updated about 1 month ago

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

Instructions

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!