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Tomato Rice Stew

4 star rating
 

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Submitted by: LINDA ANN MERCIER

 

This stew simmers slices of pork tenderloin with crushed tomatoes, celery, onion, and herbs, and serves the mixture over cooked brown rice, sprinkled with fresh parmesan cheese.
 

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 1 pound pork tenderloin, sliced
  • 6 stalks celery, sliced
  • 1 can crushed tomatoes
  • About 1/2 gallon of water
  • 1 tbsp dried sweet basil
  • 1 tbsp dried oregano
  • Salt & pepper
  • 2 cups brown rice, instant or regular
  • Fresh grated parmesan cheese

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Method

Heat olive oil in stock pot; add celery and onions. Saute until onions are translucent and celery tender. Add pork, stirring to brown; add crushed tomatoes, water, basil, and oregano (or add herbs to taste). Add salt and pepper to taste. Simmer 30 to 45 minutes. Cook rice separately. Place rice in bowls and add soup. Grate cheese to taste on top. Delicious with garlic bread or whole grain bread.

 

Notes: This is great on a cold winter day for lunch or dinner. You may add a cup of red wine to the soup while simmering.

 

Number of Servings: MAKES 6 TO 8 SERVINGS

 

Submitted by: LINDA ANN MERCIER ()

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