Directions
Prepare rice according to package directions; for extra flavor substitute low-sodium chicken broth for water.
Combine flour, salt and pepper. Lightly coat veal with seasoned flour; reserve remaining flour. Heat oil in Dutch oven over medium heat until hot. Brown 1/2 of veal; remove from Dutch oven. Brown remaining veal and remove.
Stir tomatoes, broth, garlic and reserved flour mixture into Dutch oven. Return veal to Dutch oven; bring to a boil. Reduce heat to low; cover tightly and simmer 45 minutes. Add bell peppers; continue cooking, covered, 30 minutes or until veal and peppers are tender.
To prevent sticking or scorching, stir mixture occasionally while cooking. Serve stew over hot cooked rice; sprinkle with cheese, as desired.
Turn up the flavor with these suggestions!- Substitute dry white wine for chicken broth
- Stir in 2 tablespoons of chopped fresh herbs with bell peppers
- Add 1 tablespoon olive oil to water when cooking rice
- Add 1 to 2 bay leaves to rice while cooking
For more delicious recipes, visit:
www.vealmadeeasy.com