-
1
Combine the tomato juice with 3 cups of the water in a large saucepan and bring to a simmer.
-
2
Add the rice, then lower the heat and simmer gently, covered, until all the liquid is absorbed, about 30 minutes.
-
3
Set aside.
-
4
Meanwhile, heat the oil in a large soup pot.
-
5
Add the onion and saute over medium-low heat until translucent.
-
6
Add the garlic and continue to saute until the onion is golden.
-
7
Stir in the sweet potatoes and the remaining 1 1/2 cups of water.
-
8
Bring to a rapid simmer, then lower the heat.
-
9
Cover and simmer gently until the sweet potatoes are just tender but still firm, about 10 to 15 minutes.
-
10
Add the beans, bell peppers, tomatoes, chili, cumin, and thyme.
-
11
Simmer gently for 10 to 15 minutes longer, uncovered.
-
12
The stew should have the consistency of a thick chilimoist but not soupy.
-
13
Add a bit more water if too thick.
-
14
Stir in half of the parsley and season with salt and pepper.
-
15
Serve over the hot cooked rice in shallow bowls and garnish each serving with a little of the extra parsley.
-
16
Per serving:
-
17
Calories: 363
-
18
Total fat: 4g
-
19
Protein: 14g
-
20
Fiber: 13g
-
21
Carbohydrate: 71g
-
22
Cholesterol: 0mg
-
23
Sodium: 150mg
