I grew up eating this dish basically weekly. It was always served with white rice and pink stewed beans. As I grew older, I graduated to more healthy ingredients, hence, I use other types of rice, like today, I used ancient rice from Trader Joe’s and Organic broth for this post.
Approx. Prep and Cook Time: 1 hour
Approximate Cost: $10.72 or $2.68 per serving
Difficulty Level: Intermediate
Allergens, Other: Gluten Free
1 lb. beef for stew meat cut in 1” pieces ($4.97/lb.)
½ cup of Angie’s Basting oil (see my link below) to season & sear the meat and add to rice ($1.55)
1 ½ tbsp. Adobo con Sazon (.30)
2 cups of organic beef broth ($1.25)
3 tbsp. tomato sauce (.20)
5 cloves garlic, minced (.25)
1 handful of Cilantro leaves and stems, chopped (.35)
1 ½ c. of ancient rice (1.20)
Season the beef with ¼ c. basting oil and Adobo seasoning. Set aside.
In a cooking pot over medium high, brown the beef.
Add the chopped onion to the meat pot and cook until transparent and light golden.
Add minced garlic, stir.
Add beef broth, tomato sauce and chopped cilantro, reduce the heat to med low, cover and cook for about 35 to 40 minutes or until the meat is soft and tender.
Meantime, to cook the ancient rice, add about 1 tbsp. of my basting oil to a pot, add the rice and stir until is all covered.
Add 3 c. of water, one Sazon envelope and ½ tbsp. Adobo con Sazon. (if you need saltier rice, add salt to taste)
Bring it to a boil and wait until the water is absorbed a lot. Once that happens, bring the heat to low, cover and cook until the rice is tender and done.
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.