Quick Info

⏱️ 65 min • 🍽️ 7 servings • ⭐ 89%

Nutrition

354 cal • 5g protein • 43g carbs • 18g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Vegetarian] • [Dinner] • [Pescatarian] • [Under 1 Hour] • [Low-Calorie] • [High-Protein]

Ingredients

• 5 large tomatoes, quartered
• 2 habanero peppers, halved, divided
• 1½ cups water, divided
• 2 onions, chopped, divided
• 3 cloves garlic, diced
• 2 teaspoons ginger, diced
• 1⁄2 cup vegetable oil
• 1 tin tomato paste (6 oz)
• 3 shrimp bouillon cubes
• 1 teaspoon garlic powder (optional)
• 1 tablespoon curry powder
• 1 teaspoon thyme
• 1 teaspoon, white or black pepper
• 1 tablespoon Adobo
• 3 1⁄2 cups uncooked jasmine rice, rinsed
• 1 cup mixed vegetables of your preference (I use peas and baby carrots, chopped)
• Salt, to taste

Instructions Preview

1. To begin preparing the base of the stew, b…
2. Next, blend 1 of the 2 chopped onions, gar…
3. Begin heating vegetable oil in a large pot…

…and 5 more steps

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Recipe by: Mary Bunatal • From: Tasty