Dominican Chapea
When I'm in the Dominican Republic, this is one of my favorite stews to make. Chapea tastes different in each house-some like it with chayote squash instead of butternut squash (pumpkin); others add broccoli or green plantains and skip the carrots.
Prep: 20 mins
Cook: 30 mins
Yield: 6 servings
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)
Ingredients
Ingredients
- 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
Instructions
Instructions
- 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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