Rice and green peas and beef stew with kachumbari

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Rice and green peas and beef stew with kachumbari. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Rice and green peas and beef stew with kachumbari, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rice and green peas and beef stew with kachumbari delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rice and green peas and beef stew with kachumbari is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Rice and green peas and beef stew with kachumbari estimated approx 75min.

To begin with this particular recipe, we must prepare a few ingredients. You can have Rice and green peas and beef stew with kachumbari using 12 ingredients and 8 steps. Here is how you can achieve that.

Please try out my recipe.

Ingredients and spices that need to be Prepare to make Rice and green peas and beef stew with kachumbari:

1. 1 kg beef
2. 4 tomatoes
3. 3 onions
4. 2 tbsp cooking oil
5. to taste salt
6. 2 cups green peas boiled
7. 1 bell pepper
8. 1 carrot
9. 1 tsp yellow food colour
10. 2 cups rice
11. 5 cups water
12. 1 lemon

Steps to make to make Rice and green peas and beef stew with kachumbari

1. Cut the beef into pieces chop the tomatoes and onions into rings. Dice the carrot and finely chop the bell pepper
2. Heat a table spoon of cooking oil in a sufuria.. Fry half the onions and add the beef stir and fry for 5 mins add in the boiled peas carrots and tomatoes and the bell pepper stir.
3. Stir again add in a cup of water and salt to taste cover and cook for fifteen minutes
4. Clean the rice then add foir cups of water in a sufuria add salt and a spoon of cooking oil and the food colour and bring to boil
5. Add in the rice and cover to cook on low heat to avoid burning.
6. As the rice and stew are cooking mix the remaining onions and tomatoes in a bowl. Add in salt and squeeze the juice on the kachumbari.
7. Serve when ready. I added a chapati which were leftover from the previous day.
8. Enjoy

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