Ingredients you will need:
2-3 lbs Beef Stew Meat
4 Large Idaho Potatoes
1 Can Goya Tomato Sauce
1 Can Goya Pigeon Peas (Gandules)
1 Packet Sazon
5 chunks of garlic (chopped up)
4 tbsp Goya Sofrito
10 Pimento Olives
1/4 tsp Salt
1/4 tsp Black Pepper
4 tbsp Xtra Virgin Olive Oil
2-4 cups White Rice
Water (to cover the meat and the rice)
Put the stew meat in a bowl and thoroughly wash it. You can pat the cubes dry if you like or just drain the excess water out of the bowl. Add the salt, pepper, olive oil and garlic to the meat and toss around in the bowl. Cover tightly and place the meat in the refrigerator for at least 1/2 hour before cooking.
In the meantime, wash and peel your potatoes and cut them into chunky wedges. Once you have finished cutting up the potatoes, take a heavy pot and drizzle a little bit of oilve oil in the bottom. Heat on medium for a few seconds. Take the marinated meat out of the fridge and place into the pot. Brown on all ends to seal the meat juices in. Slowly add 1/2 of the can of tomato sauce, 1/2 packet of sazon, the sofrito and enough water just to cover the meat along with 5 olives. Bring to a boil for 5 minutes.
Once your meat has boiled for a few minutes add your potatoes and once again bring to a boil for 5 minutes. Add the olives. Now, cover the pot and bring down to a simmer. You will leave it on simmer for the next 1 1/2 hours.
Exactly a half hour before the stew is done you will make your Spanish rice. Open your can of gandules and pour out the excess water. Pour the beans into a strainer and rinse off with cold water, set aside. Do the same with your White Rice. Place the rice in a strainer or a bowl and rinse in cold water for a total of three times. This takes any of the excess starch out of the rice and makes it softer to eat.
Once again drizzle some olive oil into the pot for your rice. Add the 2 tbsp of sofrito and stir around for a few seconds. Add your gandules and cook for 2-3 minutes. Gently pour the tomato sauce and the rest of the sazon over the beans and stir around. Add your rice and just enough water to cover it and 5 olives. Cook uncovered on high until all of the water is absorbed. Once you see the water starting to disappear, move the rice towards the center of the pot. Cover and cook on simmer for 20 minutes or so. Remember not to stir the rice but only gently move it towards the center of the pot.
Once the rice is done, you can serve it with the hot beef stew right on top of it…enjoy!!!