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Loanding
A low-maintenance soup that captures the delicious flavors of stuffed peppers without the hassle of eating them with a fork and knife. This nutritious meal includes vegetables, brown rice, and pinto beans.
Ingredients
- extra-virgin olive oil: 1 Tbsp (none)
- yellow onion: 1 piece (diced)
- garlic: 4 clove (minced)
- salt: 0.5 tsp (none, plus more as needed)
- bell peppers: 2 piece (diced)
- fire-roasted diced tomatoes: 1 can (none, (14-ounce) can)
- dried oregano: 0.5 tsp (none)
- dried thyme: 0.5 tsp (none)
- short-grain brown rice: 1 cup (none)
- vegetable broth: 4 cups (none)
- pinto beans: 1 can (drained and rinsed, (15-ounce) can)
Metric Conversion
Stages of cooking
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In a large pot over medium heat, warm the olive oil. Add the onion, garlic, and salt, and cook for 3 to 4 minutes, or until fragrant.
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Add the bell peppers, tomatoes, oregano, and thyme, and cook for another 3 to 4 minutes.
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Add the rice and broth, stir, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for about 30 minutes, or until the rice is tender.
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Stir in the pinto beans, taste, and add more salt as needed. Ladle into bowls and serve.
