 |
Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
|
From The Essential Rice Cookbook. This is a hearty meal that could also be used as a side. I have tried substituting pork instead of beef, but it really needs the deep flavor of red meat. Also, it isn't very spicy, so you may want to add more spice. Serve with sour cream and warm flour tortillas, or just eat it from a bowl. Ingredients:
1 1/2 cups long-grain white rice |
2 tablespoons olive oil |
1 1/2 lbs beef, cut into 3/4-inch cubes |
1 red onion, chopped |
3 garlic cloves, crushed |
2 long green chilies, chopped |
1 1/2 teaspoons ground cumin |
2 teaspoons ground coriander |
1 teaspoon chili powder |
3 teaspoons dried oregano |
13 ounces can chopped tomatoes |
2 tablespoons tomato paste |
3 cups beef stock |
13 ounces kidney beans, drained |
2 tablespoons fresh oregano, chopped |
Directions:
1. Put the rice in a heatproof bowl, cover with boiling water, and let soak.
2. Heat 1 tbsp oil in a large, heavy-based pot. Cook the meat. Remove meat from pot but do not dump out oil and drippings.
3. Add the rest of the oil and cook the onion until translucent. Add garlic and chillis and cook 1 minute. Add all the dried spices and cook another 30 seconds.
4. Add the tomatoes, tomato paste, and beef to the pan. Add 1 cup of the stock, bring to a boil, then simmer for at least 2 hours. Add stock as needed.
5. Drain the rice and add to the pot. Add the remaining stock and the kidney beans. Simmer an additional 30 minutes.
6. Stir in fresh oregano and serve!
|
|