Argentine rice Stew

Step 1/5

• ½ onion
• ½ Green pepper
• ½ potato
• 1½ cloves garlic
• Beef bouillon cube in water
• ½ cup tomato sauce

The first thing we're going to do is chop the onion, garlic, green pepper and potatoe. And with a table spoon of olive oil we are going to take the onion, garlic, green pepper and potatoe the hot pan. Cook slow until the onion softens and is clear, that’s the moment where we add the tomato sauce. Put the bouillon in a cup of water and make it boil.

Step 2/5

Once the tomato has taken temperature we will add the seasonings. If you don’t like the we mentioned, there's no drama, don't put it on. We will use salt and pepper, oregano, cumin (a teaspoon because it is very invasive) , onion powder, cayenne red pepper, ground oregano and a couple of dried bay leaves. Add the beef !

Step 3/5

• ¼ lb rice
• ¼ lb Stew beef
• ½ tsp salt
• pepper
• oregano
• bay leaf
• black peppercorn

Once all this mix is at boiling point on a low heat, let's add the rice, so that they are cooked in the sauce and the the bouillon. The rice can also be cooked separately and then can be incorporated when they are almost cooked, we prefer cook the rice with the sauce and not in water so that the rice gets impregnated with the taste of the sauce.Add a little more salt to balance the flavor. Let’s Tri the try the sauce, if it is very strong we can add a tablespoon of sugar to balance the acid

Step 4/5

cook until the rice are al “dente” or well cooked, depending on how you like it.

Step 5/5

Conclusion For the topping we can use some well-chopped parsley leaves to decorate the dish and give it a different color. Enjoy !

Enjoy your meal!