← All recipes

Costa Rican Beef & Vegetable Soup With Yellow Rice

Costa Rican Beef & Vegetable Soup With Yellow Rice comes together with Ound Lean, Inch Cubes, Onion, Up Celery, and Garlic. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2
• 1 1/2
• 1 g
• 1
• 3 clove
• 1
• 1 g
• 1 1/2
• 2 can
• 1 g
• 4
• 13
• 1
• 1
• 1
• 14
• 1 3/4

Method (preview)

1. 1

   Soup: Arrange beef cubes slightly apart in a single layer in a shallow baking pan.

2. 2

   Bake in a 500 oven until well browned (about 20 minutes).

3. 3

   Meanwhile, in a 3 1/2 quart or larger crockpot, combine onion, celery, garlic, bay leaf and bell pepper.

4. 4

   Transfer browned beef to crockpot.

5. 5

   Pour a little of the water into baking pan, stirring to dissolve drippings and pour into crockpot.

6. 6

   Add broth and remaining water.

7. 7

   Cover and cook on low about 8 hours.

8. 8

   About 15 minutes before beef is done, prepare Yellow Rice. While rice is cooking, increase cooker setting to high; add corn.

9. 9

   Cover; cook for 5 minutes. Add cabbage; cover and cook until cabbage is bright green, 8 to 10 more minutes.

10. 10

    Stir in cilantro; season with salt and pepper. Ladle soup into wide, shallow bowls; add a scoop of rice to each.

11. 11

    Rice: Heat oil in 2-quart pan over medium heat.

12. 12

    Add the onion; cook, stirring until onion is soft but not browned, (3 to 5 minutes).

13. 13

    Stir in the rice and tumeric; cook, stirring occasionally, for about 1 minute.

14. 14

    Pour in the water and reduce heat to low and cook until rice is tender, about 20 minutes.

15. 15

    Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra