Directions

1. Wash the meat properly and rinse it repeatedly in clean water

2. Chop it into chewable pieces and add into a medium or large pot

3. Blend and add 1 chili, 1 large onion, seasoning and some salt then cover with water then bring to heat

4. Let it boil for anything between 45-60 minutes while on medium heat

5. Turn off the stove and set aside the meat and broth to rest

6. On the same pot, add onions and fry them until they become soft and brownish

7. Add a few garlic cloves and cook all together with the onions for some minutes while stirring continuously.

8. Add the meat and let it simmer on low heat for about an hour.

9. Blend tomatoes and the rest of the garlic until they form a thick paste. Transfer them to a separate bowl

10. In a pan, saute some oil over medium or low heat

11. Add the onion paste and cook until the water evaporates and they start turning brown

12. Pour in the tomato puree, pepper then add in some salt and add other spices

13. Add the meat and broth then cook for 15-20 minutes while occasionally stirring until the stew turns deep red

14. Add in the rice and just enough water to cover the mixture

15. Bring the mix to boil then cook on low or medium heat for 25-30 minutes

16. Once all the water has evaporated from the rice, add vegetables and allow to simmer