Pepper stew with rice
Pepper stew with rice is a traditional recipe, full of flavors and colors, that reminds us of the warm winters spent with family and friends. This stew is not only nourishing but also incredibly versatile, being served as a main dish or as a side. It is a dish that keeps well and can be enjoyed throughout the winter. In the following lines, I will guide you step by step in preparing a half portion of this delicious stew, which will provide you with the comfort you need on cold days.
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 4 servings
Ingredients
To make a half portion of pepper stew with rice, you will need the following ingredients:
- 2 kg peppers (preferably bell peppers, assorted colors for a vibrant look)
- 0.5 kg sweet peppers (I recommend using red bell peppers, which add a sweet flavor)
- 1 kg tomatoes (you can use fresh or canned tomatoes)
- 1 kg onions
- 1/2 cup rice (preferably long-grain rice, which absorbs flavors well)
- Parsley and celery leaves (optional, add basil and rosemary for extra flavor)
- 0.5 l oil (sunflower oil or olive oil, depending on your preference)
- 2 teaspoons of sugar (to balance the acidity of the tomatoes)
- Whole or ground pepper, salt, to taste
- A pinch of preservative (I used crushed aspirin, but there are other options)
Preparation Technique
1. Preparing the ingredients: Start by cleaning all the vegetables. The onion should be finely chopped. If you have a food processor, it will make your work much easier. The peppers and tomatoes should be diced, keeping uniform sizes for even cooking.
2. Sautéing the vegetables: In a large skillet or deep pot, heat the oil over medium heat. Add the onion and peppers and sauté for about 5-7 minutes, stirring constantly, until the onion becomes translucent and the peppers soften.
3. Adding the tomatoes: Once the onion and pepper mixture is ready, add the diced tomatoes. Cover the pot and let it simmer on low heat, stirring occasionally, for about 15-20 minutes. You will notice how the vegetables release their juices, and the mixture becomes more concentrated.
4. Cooking the rice: Meanwhile, boil the rice in a separate pot, using enough water. Cook for about 10-12 minutes, then drain and rinse with cold water. This step is essential to prevent the rice grains from sticking together.
5. Finishing the stew: When the vegetables have reduced to one-third of their original volume, add the cooked rice, sugar, salt, and pepper. Mix well and let it simmer for another 5-10 minutes, stirring continuously to avoid sticking.
6. Preserving: Although the original recipe suggests adding the preservative at the end, I chose to put the stew in preheated jars and sprinkle a little crushed aspirin in each jar. This step must be done carefully to ensure effective preservation. Place the jars in a blanket nest to cool slowly.
Useful Tips
- Choosing vegetables: Use fresh, seasonal vegetables to get the best flavors. If possible, opt for vegetables from the garden or market.
- Variations: You can experiment with different types of vegetables, such as carrots or zucchini, to diversify textures and flavors.
- Serving: It is recommended to serve the stew hot, alongside a slice of fresh bread or polenta. A drizzle of sour cream on top can add extra creaminess.
- Combinations: This dish pairs wonderfully with a fresh green salad or assorted pickles to balance the sweet taste of the peppers.
Nutritional Benefits
Pepper stew with rice is not only delicious but also healthy. Peppers are rich in vitamin C, antioxidants, and fiber, while rice provides complex carbohydrates that give us long-lasting energy. This combination makes the stew a nourishing dish, perfect for chilly days.
Frequently Asked Questions
1. Can I replace rice with another ingredient?
Yes, you can use quinoa or bulgur for a gluten-free option.
2. How long does the stew last?
If preserved properly, it can be stored in the pantry for several months. Once opened, it is recommended to consume it within a week.
3. Can I freeze the stew?
Sure! This stew freezes very well. Make sure it is completely cooled before transferring it to freezing containers.
Therefore, do not hesitate to try this easy and delicious pepper stew recipe with rice. It is a dish that will bring warmth and comfort on cold winter evenings. Enjoy your meal!
Ingredients: What ingredients I used for 1/2 portion of Pepper Stew with rice: 2 kg bell peppers 0.5 kg sweet peppers (I replaced them with red capia peppers) 1 kg tomatoes 1 kg onions 1/2 cup of rice parsley and celery leaves (I also added basil and rosemary) 0.5 l oil 2 teaspoons of sugar whole or ground pepper, salt 1 pinch of preservative (I used crushed aspirin)
