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Guatemalan Beef Stew

Source of Recipe

Diane~(mercyteapot)


List of Ingredients

1 cup long-grain rice
1 teaspoon vegetable oil
1 large onion (about 1 cup chopped)
1 pound 97-percent-lean ground beef
1 large, green bell pepper (about 11/2 cups chopped)
1 teaspoon bottled minced garlic
1 14.5-ounce can Mexican-style stewed tomatoes
1/4 cup salsa verde or more to taste(See note)
1 cup frozen mixed vegetables
2 bay leaves
1/2 teaspoon dried oregano leaves
1/8 teaspoon ground cloves


Recipe

1. Bring 2 cups of unsalted water to a boil in a medium saucepan. Add the rice, and cook until tender, about 17 minutes.

2. Meanwhile, heat the oil over medium-high heat in an extra-deep, 12-inch nonstick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the beef. Cook and stir to break up the beef.

3. While the beef cooks, rinse and seed the bell pepper. Coarsely chop the pepper, adding it to the skillet as you chop. Add the garlic. Continue to cook and stir until the beef is completely brown, about 5 minutes.

4. Add the tomatoes with their juice, the salsa verde, frozen vegetables, bay leaves, oregano and cloves. Let the mixture boil until thick and the rice is done. Remove the bay leaves, and serve at once over a bed of hot rice.

Makes 4 servings.

In keeping with the Central/Latin American theme, I am going to serve this with tortillas. It sounds really good