Squambo

Name: Squambo
Ingredients: 3 cups water; 2 cups brown rice; 3 tablespoons olive oil; 1 cup finely chopped onion; 2 cloves garlic, minced; 3/4 cup finely chopped carrots; 1 cup chopped red bell pepper; 1 cup chopped green bell pepper; 2 teaspoons dried basil; 2 cups chopped fresh tomato; 3 cups beef stock; 1/4 teaspoon ground allspice; 1/2 teaspoon cayenne pepper; 2 tablespoons cornstarch; 1/4 cup water; salt to taste; 1 cup shredded Cheddar cheese

17 ingredients

3 steps

Ingredients

3 cups water
2 cups brown rice
3 tablespoons olive oil
1 cup finely chopped onion
2 cloves garlic, minced
3/4 cup finely chopped carrots
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 teaspoons dried basil
2 cups chopped fresh tomato
3 cups beef stock
1/4 teaspoon ground allspice
1/2 teaspoon cayenne pepper
2 tablespoons cornstarch
1/4 cup water
salt to taste
1 cup shredded Cheddar cheese

Directions

1

Bring 3 cups of water to a boil in a large saucepan. Stir in 2 cups of rice. Cover, reduce heat, and simmer for 45 minutes or until rice is tender.
2

Heat oil in another large saucepan over medium-high heat. Fry the onion and garlic until onions are translucent. Stir in the carrots, red and green peppers, and basil; cook for about 5 more minutes. Add the tomato, beef stock and allspice. Mix together the cornstarch and 1/4 cup water; pour into the saucepan. Season with salt to taste. Cover, reduce heat to low, and simmer for 20 minutes.
3

Serve the stew over rice, and sprinkle Cheddar cheese over the top.