Beef Stew A La Guatemala

• 1-1/3 cups long-grain rice
• 2 tsp vegetable oil
• 1 large onion (for about 1 cup chopped)
• 1 large green bell pepper (for about 1-1/2 cups chopped)
• 1 clove fresh garlic, minced, or 1 tsp bottled minced garlic
• 1 can (14 oz) Mexican-style stewed tomatoes
• 1/4 cup salsa verde, or more to taste (see Note)
• 1 cup frozen mixed vegetables
• 2 bay leaves
• 1/2 tsp dried oregano
• 1/8 tsp ground cloves
• 2 cups shredded cooked beef, defrsoted if frozen

1. Bring 2-3 cups lightly salted water to a boil in a covered medium-size saucepan. Add the rice, stir, and reduce the heat to low. Cover the pan and simmer until the rice is tender, about 20 minutes.

2. Meanwhile, heat the oil in an extra-deep 12-inch skillet over medium-high heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Stem, seed, and coarsely chop the green pepper, adding it to the skillet as you chop. Add the garlic to the skillet. Continue to cook, stirring, until the onion is tender, about 3 minutes.

3. Add the tomatoes with their juice, the salsa verde, frozen vegetables, bay leaves, oregano, cloves, and beef. Stir well and let the mixture boil until it is thick, about 6 minutes. Remove the bay leaves and serve the stew over a bed of hot rice.
Serves 4 generously.

Note:   Salsa verde can be found in the Mexican food section of the grocery store. It may be called tomatillo sauce or green sauce. It can be spicy hot, so you may want to start with just a tablespoon and taste first.