Home > Slow Cooker And Crockpot Recipes > Soup > Costa Rican Beef And Vegetable Soup With Yellow Rice
Costa Rican Beef And Vegetable Soup With Yellow Rice
Ingredients
2 lb lean, boneless beef chuck in 1 ½ inch cubes
1 large onion, thinly sliced
1 cup celery, thinly sliced
3 cloves garlic, minced
1 dry bay leaf
1 large red bell pepper, seeded and cut into thin, bite-size strips
1 ½ cups water
2 cans (about 14 ½ oz.) beef broth
1 large ear corn, cut into ¾ inch thick slices
4 cups coarsely shredded cabbage
⅓ cup lightly packed cilantro leaves
Salt and pepper
Yellow Rice:-
1 tablespoon salad oil
1 small onion, finely chopped
1 cup long-grain white rice
¼ teaspoon ground turmeric
1 ¾ cups water
Details
Serves: 6
Method
The soup: arrange beef cubes slightly apart in a single layer in a shallow baking pan. Bake in a 500ºF oven until well browned (about 20 minutes). Meanwhile, in a 3 ½ quart or larger slow cooker, combine onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef to slow cooker. Pour a little of the water into baking pan, stirring to dissolve drippings and pour into slow cooker. Add broth and remaining water. Cover and cook on low about 8 hours. About 15 minutes before beef is done, prepare yellow rice.
The rice: heat oil in 2-quart pan over medium heat. Add the onion; cook, stirring until onion is soft but not browned, (3 to 5 minutes). Stir in the rice and turmeric; cook, stirring occasionally, for about 1 minute. Pour in the water and reduce heat to low and cook until rice is tender, about 20 minutes.
While rice is cooking, increase cooker setting to high; add corn. Cover; cook for 5 minutes. Add cabbage; cover and cook until cabbage is bright green, 8 to 10 more minutes. Stir in cilantro; season with salt and pepper. Ladle soup into wide, shallow bowls; add a scoop of rice to each.
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