Costa rican beef and vegetable soup with yellow rice
6 servings
Quantity | Ingredient | |
---|---|---|
2 | Ound | |
1½ | Inch cubes | |
1 | gram | Onion -- thinly sliced |
1 | Up | |
3 | Cloves garlic -- minced | |
1 | Dry bay leaf | |
1 | gram | Red bell pepper -- seeded |
And | ||
Cut into thin -- bite-size | ||
Strips | ||
1½ | Up | |
2 | cans | (about 14 1/2 oz.@) |
Beef broth | ||
***YELLOW RICE*** | ||
1 | gram | Ear corn -- cut into 3/4 |
Inch | ||
Thick slices | ||
4 | Up | |
13 | Up | |
Leaves | ||
Salt and pepper | ||
Lean -- boneless beef chuck | ||
Celery -- thinly sliced | ||
Water | ||
Coarsely shredded cabbage | ||
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 :
From: Date:
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