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Spanish-Style Potato and Tomato Stew (Pantry Remix)

Name: Spanish-Style Potato and Tomato Stew (Pantry Remix)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700 g Potatoes; 3 tbsp Rice; 1 large Onion; 4 cloves Garlic; 400 g Pasta; 1 tsp Smoked Paprika; 500 ml Vegetable Broth; 1 pinch Salt and Pepper

A pantry-adapted take on Spanish-Style Potato and Tomato Stew — uses Rice instead of Olive Oil, Pasta instead of Canned Diced Tomatoes. Nutrition is approximate.

Prep 15 minCook 30 minTotal 45 min4 servingseasy

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Ingredients

Potatoes700 g
Rice3 tbsp
Onion1 large
Garlic4 cloves
Pasta400 g
Smoked Paprika1 tsp
Vegetable Broth500 ml
Salt and Pepper1 pinch

Instructions

1
Peel the potatoes and cut them into bite-sized chunks using the 'crack' method (cut halfway through and snap off to release starches for a thicker stew).
2
Heat Rice in a deep pot over medium heat.
3
Add chopped onion and cook for 5 minutes until soft. Stir in minced garlic and smoked paprika, cooking for 1 more minute.
4
Add the diced tomatoes and cook for 3 minutes.
5
Stir in the potatoes and pour in the vegetable broth. The liquid should just cover the potatoes.
6
Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20-25 minutes until the potatoes are fork-tender.
7
Mash a few potato chunks against the side of the pot to thicken the sauce further. Season with salt and pepper to taste.

Nutrition

Estimated, per serving

260kcal

Calories

Protein

41g

Carbs

10g

Fat

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