Ingredients
- 1 tablespoon oil (canola oil)
- 2 cups carrots, diced (2 large carrots)
- 1 cup onion, diced
- 1 to 2 cups celery, diced
- 1 cup green bell pepper (seeded and diced)
- 1 cup red bell pepper (seeded and diced)
- 2 teaspoons dried thyme (or 2 tablespoons minced fresh thyme)
- 28 ounce tomato puree
- 28 ounce tomatoes (whole, with juice)
- 4 cups water, cold (or vegetable broth)
- 1 can (13.5 ounce) coconut milk (400 ml)
- 2 ounces dry brown rice (1/4 cup)
- 15 ounces kidney beans (red beans, rinsed and drained)
- 3 cups kale, chopped (washed)
- 10 ounces frozen peas
- 6 scallions, chopped (green onions)
- 4 sprigs fresh thyme, for garnish
- 1/4 cup chopped parsley
- Salt and pepper, to taste
How to Make
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Step 1: Heat oil in a large pot over medium heat.
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Step 2: Saute carrots, onion, celery, peppers and dried thyme (if using) for 5 minutes until veggies are crisp but tender.
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Step 3: Add tomato puree, whole tomatoes, cold water or broth, and coconut milk; simmer for 5 minutes.
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Step 4: Break apart whole tomatoes, add rice.
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Step 5: Simmer uncovered for 45 minutes or until rice is tender.
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Step 6: Add kidney beans, kale, peas, green onions (save some for garnish) and fresh thyme; simmer for 10 minutes.
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Step 7: Add extra fresh thyme, saved green onions and parsley to serve and season with salt and pepper.
We hope you enjoy this recipe!
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