Ingredients

For the SOUP:
2 lb Lean, boneless beef chuck in 1 1/2 inch cubes
1 Large Onion, thinly sliced
1 cup Celery, thinly sliced
3 cloves Garlic, minced
1 Bay leaf
1 Large Red bell pepper, seeded and cut into thin, bite-size strips
1 1/2 cups Water
2 cans Ready-to-serve beef broth
1 Large Ear corn, cut into thick slices
4 cups Coarsely shredded cabbage
1/3 cup Lightly packed cilantro leaves
Salt and pepper
For the YELLOW RICE:
1 tbsp Oil
1 Small onion, finely chopped
1 cup Long-grain white rice
1/4 tsp Ground turmeric
1 3/4 cups Water

Description

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