The Center for Unhindered Living

Tomato and Rice Stew

Two 29 oz cans of tomato sauce
1 quart water
1 cup milk
1/2 cup organic cane sugar
1/2 cup red wine
1 cup  zucchini squash chunks
1 cup summer squash chunks
1  15 oz can great northern or cannellini beans
1 cup white or brown rice, cooked
1 teaspoon Herbes de Provence
Salt to taste

Combine tomato sauce, water, milk, sugar and red wine.  Bring mixture to a boil.  Add squash chunks and cook until tender, about ten minutes or so.  Add herbs, beans and rice, stir until warmed through, then salt to taste and serve with crackers or toasted garlic bread.

Yum Yum!


  Great Advertising for
      Your Website!




Back to My Favorite Recipes

Back to The Organic Okie