Maria Isabel (Beef and Rice Pot)
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Ingredients
- 600 g diced beef chuck
- 300 g long grain white rice
- 2 ripe tomatoes
- 1 onion, finely chopped
- 3 garlic cloves
- 1 red pepper, diced
- 700 ml beef stock
- 2 tbsp fresh coriander, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 628 kcal
- Protein
- 37.8 g
- Carbohydrate
- 66.6 g
- of which sugars
- 5.7 g
- Fat
- 22.6 g
- of which saturates
- 8.3 g
- Fibre
- 3.1 g
- Salt
- 1.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the beef chuck for 6-7 minutes. Lift out.
- 2
Add the onion, garlic and red pepper and cook for 5 minutes, then stir in the tomatoes and cook for 3 minutes.
- 3
Return the beef to the pan, pour over the beef stock, cover and simmer for 40 minutes, until the beef is tender.
- 4
Stir in the rice, cover and cook for a further 18-20 minutes, until the rice is tender and most of the liquid has been absorbed.
- 5
Scatter with fresh coriander and serve straight from the pan.
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