This is one of those dishes that started out as something and turned out to be totally different. I intended for this to be a soup which I planned to make in my slow cooker. But it turned out to more of a stew which I made in a pan. There are a number of reasons why this turned out different.
- I forgot to cut veggies te night before and put it in the slowcooker
- I didn’t add more stock when I made in in my pot, I was to tired to remember that if you make something in a slow cooker you don’t need that much fluids
But I think this is actually a really good meal, which tasted even better the day after. So I would actually suggest that you make this the night before you plan to eat it. It gives the rice the opportunity to soak up all the fluids and all the spices to really mix in with together. I was happy with it 😀
What do you need (2 servings)
- 2 red onions
- 3 paprika’s
- 2 cans of tomatoes
- 2 cups of vegetable broth
- 130 gr. of brown rice
- mix of beans/corn (I used chick, kidney, sweet corn)
- spices for the soup
- caribbean spices (Paprika, nigellaseeds, knoflook, ui, salt, parsley)
- 1 teaspoon of oil
Pre-heat the oven at 200 degrees celcius. Drain and rinse the beans/corn and put in a bowl, add the oil and the caribbean spices (to taste, I added 2 tablespoons). Toss well and spread on baking paper, pop in the oven for about 25 minutes while you put together the rest of the stew.
Cut the onion and paprika into bits, I like my soup chewy so I kept them rather large, but you can cut them smaller. Heat some oil in a pan and add the veggies, tomatoes, broth, rice and spices. If you want to take it slow, put on the lid and leave to simmer for a good while.
After about 20-25 minutes your beans should look like that. Hmmmm… al nice and crunchy 😀
The stew is done when your veggies have gotten slightly soft and your rice has cooked. Pour soup into a bowl and top with the beans/corn. Curl up on the sofa with you favourite tv-show on the telly and enjoy your evening