Mexican Fiesta Stew

A Recipe for 9-12 Months

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Arriba! A zesty, vegetarian one-pot wonder, packed with nutritious veggies, protein, and whole grains, is sure to satisfy your little one’s adventurous palette! Top with cheese and it will surely please!


1 tbsp. extra virgin olive oil
1 small onion, diced
½ orange or yellow pepper, diced
4 cups (or 28-30 cubes) homemade vegetable stock*
1 tbsp. mild chili powder or cumin
1 can organic, low/no-salt black beans
1 cup organic fresh or frozen yellow corn (omit if allergic)
1 can organic, low/no-salt diced tomatoes
2/3 cups brown rice

*You can substitute with organic, low-sodium stock. However, homemade stock ensures it’s gluten free.


Heat oil in large stock pot; sauté onions and peppers in oil until softened (or onions are translucent). Add chicken stock, chili powder, black beans, corn, tomatoes and rice and simmer on low heat for 40 minutes, or until rice is tender.

Once cooled, blend until you reach desired consistency, or serve as is. Disperse into cupcake tins and cool. Freeze, remove from tin, and store in freezer bags or reusable plastic containers.

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