Bolivian Rice (One of our family staple meals)

by KTorrico
(Utah)

This rice dish is one of my families favorites

1 lb low fat ground beef
1 chopped onion
1 chopped Roma tomato
1 cup long grain rice
1 T cooking oil
6-7 chicken bouillon cubes
1 teaspoon ground cumin
1 teaspoon ground yellow aji*
1 teaspoon crushed oregano flakes
1 teaspoon salt
1/2 teaspoon garlic powder
1 1/2 teaspoon sugar
1-2 medium potatoes peeled and diced
16 oz frozen peas and carrots
3 cups water

Break up and brown the ground beef in a dutch oven sized pan sprinkle in a little salt, black pepper and garlic powder to flavor the meat as it cooks. As it releases some of the fat pour in the onions and tomatoes to cook in it.

Meanwhile, in a small fry pan pour 1 T cooking oil to heat and add the rice, stir as it toasts to a nice golden color and remove from heat.

When the beef is no longer pink and the vegetables are soft add the rice, spices, potatoes, peas and carrots and water. Quickly bring it back up to a boil stirring all ingredients together. Once it is boiling turn it down to medium high to keep it simmering and do not stir it anymore. Cover the pan leaving a vent for the steam to escape and watch for when the steam slows usually about 20 minutes or so. Take a wooden spoon and gently insert it down through the center of the rice moving the rice slightly to the side to make sure no more water is sitting at the bottom of the pan. If it is, cook it a little longer. If the water is gone, turn the heat off, cover, and let sit for 5 or so minutes then serve with llajua and green salad!

*Aji is a dry ground chili and is similar to ceyenne pepper. It is real hot but has more flavor. I have never found it in Utah, but while on vacation in DC, I found some in the Latino markets.

Hope you enjoy it as much as we do!