Rice Stew

Name: Rice Stew
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 14 oz lean beef (about 400 grams), such as chuck or round; 4 cups rice (about 800 grams); 1 medium carrot; 1 medium onion; 1/2 red bell pepper; 1 can tomato puree; 4 1/4 cups boiling beef broth (1 liter); 2 dried bay leaves; 1 teaspoon sweet paprika; 1/2 teaspoon ground black pepper; 1/2 teaspoon dried oregano; 1 garlic clove; 1 small handful fresh parsley leaves; 2 tablespoons sunflower oil; Salt, to taste

Gabriela Diez @Gabi_Diez

España

Who hasn't enjoyed a comforting rice stew in the winter—or even in the summer? It feels like our kitchen isn't complete without making a simple and delicious rice stew at least once. I'm sharing my way of preparing it with you.

Gabriela Diez @Gabi_Diez

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Ingredients

30 minutes

Serves 4 servings

14 ozlean beef (about 400 grams), such as chuck or round
4 cupsrice (about 800 grams)
1medium carrot
1medium onion
1/2red bell pepper
1 cantomato puree
4 1/4 cupsboiling beef broth (1 liter)
2dried bay leaves
1 teaspoonsweet paprika
1/2 teaspoonground black pepper
1/2 teaspoondried oregano
1garlic clove
1small handful fresh parsley leaves
2 tablespoonssunflower oil
Salt, to taste

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Steps

30 minutes

1

Finely chop the onion, garlic, and red bell pepper. Sauté them in a pot with a little sunflower oil.
2

Add the beef, cut into small pieces, and the carrot, peeled and diced. Stir and cook over low heat for 2 minutes.
3

Season with black pepper, paprika, oregano, and salt to taste. Mix well and cook over low heat for 5 minutes, until the meat is lightly browned.
4

Add the tomato puree and boiling beef broth. Let the mixture come to a boil.
5

Add the rice, stir, and cook until the rice is al dente and most of the broth has been absorbed (about 20 minutes). Turn off the heat and cover the pot for 2 minutes.
6

Before serving, add the chopped parsley and mix.