Hearty Rice & Potato Stew with Smoked Paprika & Tomato

Hearty Rice & Potato Stew with Smoked Paprika & Tomato ingredients

• 2 tbsp Olive oil
• 1 large Yellow onion
• 3 medium Carrots
• 2 large Russet potatoes
• 3 Garlic cloves
• 1.5 tsp Smoked paprika
• 1 tsp Dried thyme
• 1 (14.5 oz) can Canned diced tomatoes
• 5 cups Vegetable broth
• 1 Bay leaf
• 1 cup White rice
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley or cilantro

How to make Hearty Rice & Potato Stew with Smoked Paprika & Tomato

1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the 1 large chopped yellow onion and 3 diced carrots, cooking for 8-10 minutes, stirring occasionally, until the vegetables are softened.
2. Stir in the 2 large diced russet potatoes and 3 minced garlic cloves. Cook for an additional 2-3 minutes until fragrant, stirring constantly to prevent burning.
3. Add 1.5 teaspoons of smoked paprika and 1 teaspoon of dried thyme to the pot. Stir well to coat the vegetables and cook for 1 minute, allowing the spices to bloom and become aromatic.
4. Pour in the 1 (14.5 oz) can of undrained diced tomatoes and 5 cups of vegetable broth. Add the bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the stew to a boil over medium-high heat.
5. Once boiling, stir in the 1 cup of rinsed uncooked white rice. Reduce the heat to low, cover the pot tightly, and let it simmer for 30-35 minutes.
6. Cook until the rice is tender and has absorbed most of the liquid, and the potatoes are fork-tender. Stir occasionally to prevent sticking to the bottom of the pot, adding a splash more broth or water if the stew becomes too thick too quickly.
7. Carefully remove and discard the bay leaf. Taste the stew and adjust the seasoning with additional salt and pepper as needed.
8. Ladle the hot stew into bowls. Garnish each serving with 2 tablespoons of freshly chopped parsley or cilantro before serving. Serve immediately as a hearty, comforting meal.

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