Costa Rican Beef & Vegetable Soup with Yellow Rice

Yield: 6 Servings
2 Ound Lean, boneless
- beef chuck
1 1/2 inch cubes
1 g Onion, thinly sliced
1 Up Celery, thinly sliced
3 Cloves garlic, minced
1 Dry bay leaf
1 g Red bell pepper, seeded and
Cut into thin, bite-size
1 1/2 Up Water
2 cn (about 14 1/2 oz.@)
Beef broth
------------------------YELLOW RICE----------------------------- g
Ear corn, cut into 3/4 inch Thick slices Up Coarsely shredded cabbage
Up Lightly packed cilantro Leaves Salt and pepper
THE SOUP Arrange beef cubes slightly apart in a single layer in a
shallow baking pan. Bake in a 500 oven until well browned (about 20
minutes). Meanwhile, in a 3 1/2 quart or larger crockpot, combine
onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef
to crockpot. Pour a little of the water into baking pan, stirring to
dissolve drippings and pour into crockpot. Add broth and remaining
water. Cover and cook on low about 8 hours. About 15 minutes before
beef is done, prepare Yellow Rice. While rice is cooking, increase
cooker setting to high; add corn. Cover; cook for 5 minutes. Add
cabbage; cover and cook until cabbage is bright green, 8 to 10 more
minutes. Stir in cilantro; season with salt and pepper. Ladle soup into
wide, shallow bowls; add a scoop of rice to each. THE RICE 1 tablespoon
salad oil 1 small onion, finely chopped 1 cup long-grain white rice 1/4
teaspoon ground turmeric /4 cups water Heat oil in 2-quart pan over
medium heat. Add the onion; cook, stirring until onion is soft but not
browned, (3 to 5 minutes). Stir in the rice and tumeric; cook, stirring
occasionally, for about 1 minute. Pour in the water and reduce heat to low and cook until rice is tender, about 20 minutes.

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