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Ingredients
Vegetable Rice with Beef
- z. B. Chest
- 500 grams Beef (such as brisket)
- 1 carrot
- 1 red Bell pepper
- 1 red chili pepper
- 1 onion
- 1 garlic clove
- 10 grams ginger
- 2 Tbsps vegetable oil
- 250 grams Long grain rice
- 200 grams Peas
- salt
- 1 tsp Cumin
- 1 tsp ground cilantro
- 1 pinch Ground cinnamon
- 1 pinch ground cloves
- peppers (ground)
- 4 Tbsps minced cilantro
Rinse the meat and pat dry. Boil in a pot of water (about 2 liters), adding enough water so that it is covered. Reduce heat and let simmer around 2 hours. Take the soft cooked meat from the marinade and leave to cool.
Peel the carrot and slice lengthwise into thin strips. Peel the peppers, remove seeds and ribs and also cut into thin strips. Rinse the chile, remove seeds and cut in diagonal pieces. Peel the onion, garlic and ginger, and finely chop.
Heat the oil in a saucepan and cook the ginger, garlic and onion until translucent. Pour about 500 ml of water, bring to boil and add the rice. Mix in the peas and chile. Add a good pinch of salt, add the cumin, cilantro, cinnamon and cloves, cover and cook the rice at low heat for about 20 minutes, stirring occasionally and if necessary add water. After about 10 minutes fold in the peppers and the carrot.
Cut the beef into thin strips meanwhile. When the rice is cooked, add meat, bring to temperature and taste everything. Season with pepper and serve sprinkled with cilantro leaves.
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |