It's -16 Degrees now. TIME TO MAKE MY GROUND VEAL, BEEF AND PORK STEW WITH POTATOES

Traditionally, this blend of meats is used to make meatloaf. I decided that today I am using it to make a nice stew with corn and potatoes and lots of gravy to pour over my rice. Winter is brutal, we need to warmth our bones, don’t you think?
 
Approximate Prep and Cooking Time: Under 30 Minutes
Approximate Cost: $8.59 or $4.30 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
1 lb. veal, beef and pork ground blend ($4.79/lb.)
1 tbsp. Adobo (.15)
1 ½ c. beef broth (.1.15)
2 large yellow potatoes (.70)
½ c. tomato sauce (.35)
1 c. frozen corn (.45)
1 c. parboiled rice (.70)
2 c. water plus salt to taste (0)
1 tbsp. olive oil (.30)
 
Directions

• Peel the potatoes, rinse them, cut them in about 2” slices and boil in salted water until almost tender. Remove from stove, drain the water and set aside.
• Bring 2 c. water plus salt to-taste to a saucepan. Add 1 tsp. olive oil, bring to a boil, add the rice, bring to a second boil, reduce the heat to low, cover and cook for 20 minutes.
• While the rice cooks, add the seasoning to and cook the meat in about 1 tsp. of oil until almost done but you still see the pink.  Drain all the fat and bring back to the stove to add other ingredients.
• Add the corn, potatoes, tomato sauce and broth. Simmer for about 5 more minutes, since the potatoes are done. I like mine really soupy; however, you can cook longer if you want it real thick. Time to eat folks.