Tomato Rice Stew

Name: Tomato Rice Stew
Ingredients: 4 cups water; 2 cups uncooked white rice; 2 unpeeled potatoes, diced; 1 (12 ounce) can tomato paste; 1 (15 ounce) can tomato sauce; 1 teaspoon dried basil; 1 tablespoon white sugar; 1 tablespoon salt; 2 bay leaves; 1 (13.5 ounce) can whole leaf spinach, drained; 1 (14.5 ounce) can stewed tomatoes, drained and sliced; 1/2 tablespoon fresh lemon juice

12 ingredients

2 steps

Ingredients

4 cups water
2 cups uncooked white rice
2 unpeeled potatoes, diced
1 (12 ounce) can tomato paste
1 (15 ounce) can tomato sauce
1 teaspoon dried basil
1 tablespoon white sugar
1 tablespoon salt
2 bay leaves
1 (13.5 ounce) can whole leaf spinach, drained
1 (14.5 ounce) can stewed tomatoes, drained and sliced
1/2 tablespoon fresh lemon juice

Directions

1

In a large saucepan, mix the water, rice, potatoes, tomato paste, and tomato sauce. Stirring constantly, bring to a boil. Reduce heat to medium, and stir in basil, sugar, salt, and bay leaves. Cook about 15 minutes, stirring often, until potatoes and rice are tender but firm.
2

Mix spinach, stewed tomatoes, and lemon juice into the saucepan. Reduce heat, and simmer 15 minutes, or until rice has finished cooking and the mixture has thickened.