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Recipes » Soups » Dominican Chapea
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But what’s common in every stew is the rice and beans, together with onions, garlic, bell peppers, and cilantro.

Reprinted from The China Study Cookbook (BenBellaBooks, 2018)

¼ cup minced onion

5 garlic cloves, minced

½ green bell pepper, minced

2 cups low-sodium vegetable broth, divided

3 cups water

1 cup uncooked rice

¼ cup grated carrots

1½ cups chopped cauliflower

2 cups cooked or canned pinto beans, drained

1½ cups diced butternut squash

¼ cup chopped fresh cilantro

1 Tbsp lemon juice

Salt and black pepper, to taste

1 In a large saucepan, sauté onion, garlic, and bell pepper in 2 tablespoons of vegetable broth until browned.

2 Add water and remaining vegetable broth and bring to a boil. Add rice, carrots, cauliflower, beans, and squash. Reduce heat to low, cover, and cook for 20 minutes.

3 Add cilantro and lemon juice. Cover and cook for an additional 5 minutes. Season with salt and black pepper.

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