You will impress your friends with this delicious and easy to prepare dish. I made it for the staff at RPLG last month and they loved it!
Arroz Con Carne
Ingredients:
½ cup vegetable oil
1 red onion chopped
2 lb. ground beef or beef brisket, cut into 1 inch chunks
4 cloves of garlic
4 tablespoons “Aji Amarillo” – Peruvian chili paste (available at most Latin markets or make yourself by boiling Peruvian yellow chiles, removing seeds and membranes, and blending with oil in a blender until you have a paste)
4 cups vegetable broth
3 cups white long-grain rice
1/3 cup peas
1 red bell pepper, seeded, membrane removed, and diced
1 carrot, diced
1 teaspoon chopped mint leaves
Salt and pepper
Olive oil, for drizzling
Instructions:
Heat the vegetable oil in a pan. Season the beef with salt and pepper, add to the pan, and brown on all sides. Remove from heat and set aside.
In a separate pan, heat 2 tablespoons of vegetable oil over medium heat, add the onion and garlic, and sauté for 4 minutes until the onion is softened and translucent. Add the chili paste and cook for another 6 minutes until the paste has thickened and is fragrant. Season with salt and pepper.
Stir in the beef and pour the vegetable broth. Bring to a simmer and cook over medium heat for 30-40 minutes until the meat is tender.
Add the rice, peas, bell pepper, and carrot to the pan, and add more salt and pepper to taste. Cover and cook for another 25 minutes until the rice is fluffy.
Spoon onto plates, add mint leaves, and drizzle with olive oil. Serve immediately.