Beef and Rice (Peruvian Style)

Every recipe tastes much better with the Goya products in your pantry. Share this and other recipes with family and friends and enjoy!

2 tbsp. Goya Olive Oil

1 cup finely diced onion

1 tsp. Goya Minced Garlic or 2 cloves fresh garlic, minced

1 packet Sazón Goya with Cilantro and Annatto

1/8 tsp. Goya Ground Oregano

1 lb. boneless beef chuck

2 qts. water

1 tsp. Goya Recaito

1 packet Goya Beef Bouillon

2 cups Canilla Long Grain Rice

1 cup Goya Frozen Peas and Carrots

1/2 red bell pepper cut in strips

Adobo with Pepper to taste

1.	In a wide, shallow, non-stick pot, heat oil on medium. Add onion and garlic and cook until onions are soft. Add Sazôn and Oregano and cook for 2 minutes. Add beef and cook until browned.
2.	Add water, Recaito and Bouillon and bring to boil. Cover and simmer until beef is tender, about 11/2 hours.
3.	Remove meat with slotted spoon and keep warm. Adjust liquid to about 3 cups. Add rice, return to boil, cover and lower heat and cook until rice is almost tender. Add the peas, carrots, red pepper and meat. Stir to combine, cover and continue to cook on low until rice and vegetables are tender.