• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 6
    OK

    Beef and Brown Rice Soup (Sopa de Carne y Arroz)

    In this take on a classic Ecuadorian soup, beef and hearty brown rice are simmered until tender in a simple broth flavored with a refrito of onion, garlic and annatto.


    Ingredients
    1
    teaspoon
    Olive Oil
    1
    small red onion, diced
    4
    cloves
    garlic, minced
    5
    sprigs
    flat leaf parsley, minced
    1/2
    teaspoon
    ground annatto seed or paprika
    1
    pound
    cubed beef stew meat
    8
    ounces
    brown rice
    2
    carrots, peeled and diced
    1
    teaspoon
    dried oregano
    5
    sprigs
    cilantro, minced, plus extra for garnish
    *
    ground cumin, to taste
    *
    kosher salt and freshly ground black pepper, to taste
    Directions
    In a deep stockpot or Dutch oven, heat the oil over medium-high heat. Add the onions, garlic, parsley and the ground annatto (or paprika) to make a refrito. Cook for a few minutes, until the vegetables begin to release their aroma.
    Add the beef to the refrito. Season liberally with salt, pepper and cumin. Cook on high heat until the meat is browned on all sides.
    Add 8 cups of water to the pot and bring to a boil.
    Add the rice, carrots and oregano. Lower the heat to medium and simmer until the rice is tender.
    Turn off the heat and stir in the cilantro. Serve warm garnished with additional chopped cilantro, if desired.

    The base number of servings for this recipe is 6
    OK

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