Title: Costa Rican Beef and Vegetable Soup with Yellow Rice
Categories: Crockpot, Beef, Soups, Salli's
Yield: 6 Servings

2 Ound
1 1/2 Inch cubes
1 g Onion -- thinly sliced
1 Up
3 Cloves garlic -- minced
1 Dry bay leaf
1 g Red bell pepper -- seeded
And
Cut into thin -- bite-size
Strips
1 1/2 Up
2 cn (about 14 1/2 oz.@)
Beef broth
***YELLOW RICE***
1 g Ear corn -- cut into 3/4
Inch
Thick slices
4 Up
13 Up
Leaves
Salt and pepper
Lean -- boneless beef chuck
Celery -- thinly sliced
Water
Coarsely shredded cabbage
Lightly packed cilantro

THE SOUP Arrange beef cubes slightly apart in a single layer in a shallow
baking pan. Bake in a 500 oven until well browned (about 20 minutes).
Meanwhile, in a 3 1/2 quart or larger crockpot, combine onion, celery,
garlic, bay leaf and bell pepper. Transfer browned beef to crockpot. Pour a
little of the water into baking pan, stirring to dissolve drippings and
pour into crockpot. Add broth and remaining water. Cover and cook on low
about 8 hours. About 15 minutes before beef is done, prepare Yellow Rice.
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. THE RICE
1 tablespoon salad oil 1 small onion, finely chopped 1 cup long-grain white
rice 1/4 teaspoon ground turmeric 1 3/4 cups water 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 tumeric; 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.

From the Sunset Crockery Cookbook.

Recipe By :

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip