Yield: 6 Servings
|1½ \N||Inch cubes|
|1 gram||Onion -- thinly sliced|
|3 \N||Cloves garlic -- minced|
|1 \N||Dry bay leaf|
|1 gram||Red bell pepper -- seeded|
|\N \N||Cut into thin -- bite-size|
|2 cans||(about 14 1/2 oz.@)|
|\N \N||Beef broth|
|\N \N||***YELLOW RICE***|
|1 gram||Ear corn -- cut into 3/4|
|\N \N||Thick slices|
|\N \N||Salt and pepper|
|\N \N||Lean -- boneless beef chuck|
|\N \N||Celery -- thinly sliced|
|\N \N||Coarsely shredded cabbage|
|\N \N||Lightly packed cilantro|
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 3½ 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 ¼ teaspoon ground turmeric 1 ¾ 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.
From the Sunset Crockery Cookbook.
Recipe By :