Prep time: 15 minutes
Cooking time: 20 minutes
½ cup olive oil
2 cups uncooked white rice
2 pounds bone-in beef pot roast, boned and cubed
1 onion, peeled, halved, and thinly sliced
4 carrots, peeled and cut into matchsticks
2 teaspoons ground cumin salt to taste
2 fresh red chili peppers
1 head garlic, unpeeled hot water to cover (optional)
Place the rice in a bowl and cover with warm water to soak while the meat cooks.
Heat the olive oil in a saucepan over medium-high heat and sauté the bones for 5 minutes, or until gently browned. Place the bones on a platter.
Cook until the onion is tender and translucent, about 5 minutes, in the same saucepan. Brown the meat on both sides, 5 to 10 minutes. Return the bones to the pan and add the carrots. Garnish with cumin. Stir in the entire chili peppers and garlic, then season with salt.
Fill the container halfway with boiling water. Bring to a boil, then lower to low heat and continue to cook for 35 to 40 minutes, or until the flavors are fully integrated.
With kitchen tongs, remove the bones and add the rice. Pour in 2 cups hot water and level out the rice to sit flat on top, but do not stir.
Cook, covered, over low heat for 20 to 25 minutes, or until tender rice. Before serving, mix everything.