Bean & Rice Stew - Center for Nutrition Studies

Ingredients

• ¼ cup medium onion, diced
• ¼ cup red bell peppers, diced
• 1 carrot, diced
• 1 Tbsp tomato paste
• 1 green plantain, shredded
• 1 Tbsp fresh or dried oregano
• 6 garlic cloves, crushed
• 2 culantro leaves, diced (optional)
• ¼ cup parboiled brown rice
• 6 cups low sodium vegetable broth
• ¼ cup cabbage, diced
• 2 cups red beans, cooked
• 2 cups calabaza or butternut squash, diced
• Salt and pepper to taste
• cilantro to taste, diced
• Avocado slices