Rice with Beef and Olives

Ingredients

• Beef120 g
• Rice3/4 cup (150 g)
• Carrot1/2 medium (30 g)
• Corn1/4 unidad (63 g)
• Peas1/4 cup (50 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Olives5 count (25 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Peel the garlic and make a cross-shaped cut at the top of the tomato of approximately one finger deep.

3. 3

   Step 3

   Place the tomatoes and garlic in a pot with boiling water and boil for 5 minutes. Next, remove, drain and blend. Set aside.

4. 4

   Step 4

   At the same time, husk the corn and place its grains in a pot with boiling water. Let it boil for 6 minutes.

5. 5

   Step 5

   Meanwhile, peel the carrot and cut into thin slices or dice it.

6. 6

   Step 6

   When the corn has boiled for 6 minutes, add the peas along with the carrot to the water.

7. 7

   Step 7

   Cook for about 6 more minutes until tender. Remove and drain everything together. Set aside.

8. 8

   Step 8

   Meanwhile, heat a pan over medium-high heat. Simultaneously, cut the beef into chunks and season with salt and pepper.

9. 9

   Step 9

   Once heated, add half of the oil and the beef.

10. 10

    Step 10

    Cook the beef until browned on all sides. This will take approximately 6-8 minutes.

11. 11

    Step 11

    Add the rest of the oil, the vegetables and the cooked rice together with the tomato sauce.

12. 12

    Step 12

    Season to taste and continue cooking for 5 more minutes.

13. 13

    Step 13

    Serve the rice with the beef on a plate and add the olives.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rice with Beef and Olives can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.