2 cups of red rice
300 g carne de sol (or beef with salt), diced
6 cloves of garlic, crushed
1 medium onion, mince
1 medium tomato, ground beef
1 pepper, chopped
3-4 hot peppers (sweet pepper, if not available, Take a chili pepper and chopped)
2 laurierblaadjes
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon saffron
1 teaspoon paprika (of achuete of paprika)
1 teaspoon cumin
1 cube beef broth
1
In a medium saucepan, heat two tablespoons of olive oil and brown the meat.
3
Next, add the rice and herbs with a wooden spoon.
5
Add enough broth to the rice to cook the rice over low heat.
6
Stir occasionally so that the rice does not stick to the bottom of the pan.
7
If the liquid starts to evaporate, taste of a grain of rice, it is still crispy? If it is not soft, keep adding beef broth to the pot until the rice is soft with a porridge-like consistency.
8
Serve hot with a slice of lime and hot sauce.
Ingredients
2 cups of red rice
300 g carne de sol (or beef with salt), diced
6 cloves of garlic, crushed
1 medium onion, mince
1 medium tomato, ground beef
1 pepper, chopped
3-4 hot peppers (sweet pepper, if not available, Take a chili pepper and chopped)
2 laurierblaadjes
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon saffron
1 teaspoon paprika (of achuete of paprika)
1 teaspoon cumin
1 cube beef broth