Green Bean Stew(matfenya lobeeka)

Experience a delightful fusion of flavors with this classic Green Bean Stew, paired with aromatic Basmati Rice and succulent Oven-Roasted Chicken. A hearty, wholesome meal that brings warmth and comfort to your dining table.

Ingredients

🥬 1 to 2 pounds of green beans, trimmed and cut
🥩 1 pound beef or lamb (optional)
🧅 1 small onion, chopped
🍅 1 small tomato, chopped
🌶️ 1 jalapeño, chopped
🍅 3 oz (1/2 of a 6 oz can) tomato paste, dissolved in water
🧂 1 tablespoon chicken bouillon
🧂 Salt and pepper to taste
🥄 2 tablespoons oil

Roasted Chicken Ingredients:
🍗 1 whole chicken
🫒 3 tablespoons olive oil
🍋 2 tablespoons lemon juice
🧂 1 tablespoon salt
🌶️ 1 tablespoon paprika
🌶️ 1/2 tablespoon cayenne pepper
🍋 1 tablespoon lemon pepper
🧂 1 tablespoon Sazón con todo

Basmati Rice Ingredients:
🍚 4 cups basmati rice, washed and soaked for 20 minutes
🧂 2 tablespoons salt
🫒 2 to 3 tablespoons oil
🧈 2 tablespoons butter
💧 4 cups hot water

Instructions

1- Green Bean Stew:

Boil cut green beans in water for 10 minutes. Drain and set aside.
For optional meat, cook the beef or lamb until tender, preferably using a pressure cooker.
In a pot, heat 2 tablespoons of oil. Add chopped onion, tomato, and jalapeño, and sauté until soft.
Add pre-cooked meat (if using), tomato paste mixture, chicken bouillon, salt, and pepper. Mix well.
Add the boiled green beans and simmer for 10-15 minutes until the stew thickens.

2- Oven-Roasted Chicken:

Preheat oven to 375°F (190°C).
In a bowl, mix olive oil, lemon juice, salt, paprika, cayenne pepper, lemon pepper, and Sazón.
Rub the chicken thoroughly with the seasoning mixture.
Place the chicken in an oven-safe dish, add 1/2 cup of water to the dish, cover, and roast for 1.5 hours.

3- Basmati Rice:

Drain soaked rice. Heat oil and butter in a pot over high heat.
Add rice and sauté for 2 minutes.
Add 4 cups hot water and salt. Bring to a boil, then cover with a lid and reduce heat to low.
Cook until water is absorbed. Fluff with a fork and serve warm.

Prep Time: 30 minutes
Cook Time: 1 hour and 45 minutes
Total Time: 2 hours and 15 minutes
Servings: 6-8
Calories: Approx. 450 per serving
Proteins: 20g per serving
Fats: 15g per serving
Carbohydrates: 60g per serving
Equipment: Pressure cooker (optional), oven-safe dish, large pot, saucepan