Side Pannel
Costa Rican Beef and Vegetable Soup with Yellow Rice
Costa Rican Beef and Vegetable Soup with Yellow Rice
- Recipe Submitted by ADMIN on 09/26/2007
Category: Crockpot, Soups, Beef
Ingredients List
- 2 Ound
- 1 1/2 Inch cubes
- 1 g Onion -- thinly sliced
- 1 Up
- 3 Cloves garlic -- minced
- 1 Dry bay leaf
- 1 g Red bell pepper -- seeded
- And
- Cut into thin -- bite-size
- Strips
- 1 1/2 Up
- 2 cn (about 14 1/2 oz.@)
- Beef broth
- ***YELLOW RICE***
- 1 g 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
Directions
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 3 1/2 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 1/4 teaspoon ground turmeric 1 3/4 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.
baking pan. Bake in a 500 oven until well browned (about 20 minutes).
Meanwhile, in a 3 1/2 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 1/4 teaspoon ground turmeric 1 3/4 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.
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