Colombian-Style Lamb Chops a la Criolla
with Jasmine Rice, Kidney Beans & Cilantro
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 ounce
Carrots
1 unit
Kidney Beans
2 unit
Tomato Paste
1 unit
Onion
1 teaspoon
Cumin
1 unit
Chicken Stock Concentrate
15 ounce
Lamb Chops
1 unit
Bell Pepper
2 teaspoon
Dijon Mustard
¾ cup
Jasmine Rice
2 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
- In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
- Keep covered off heat until ready to serve.
Wash and dry produce. Halve, peel, and thinly slice half the onion; dice the remaining onion into 1/4-inch pieces. Trim, peel, and dice carrots into 1/4-inch pieces. Core, deseed, and dice bell pepper into 1/4-inch pieces. Roughly chop cilantro.
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While rice cooks, wash and dry produce.
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Halve, peel, and thinly slice half the onion; dice remaining onion into ¼-inch pieces. Trim, peel, and dice carrot into ¼-inch pieces. Core, deseed, and dice bell pepper into ¼-inch pieces. Roughly chop cilantro.
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- Pat steak* dry with paper towels; thinly slice against the grain.
- In a medium bowl, combine steak and sliced onion with mustard, half the cumin, half the garlic powder, a drizzle of oil, a pinch of salt, and pepper until evenly coated.
- Set aside to marinate until ready to use in Step 6.
Carefully stir in beans and their liquid, chicken stock, remaining garlic powder, half the tomato paste, half the cilantro, and 1/4 cup water (1/2 cup for 4). Bring everything up to a boil, stirring constantly, then reduce heat to low. Cover and simmer, undisturbed, until veggies are soft and flavors have melded, 6-8 minutes.
Taste and season with salt and pepper. Remove pot from heat and keep covered until ready to serve.
- Heat a drizzle of oil in a medium pot over medium-high heat. Add diced onion, carrot, bell pepper, remaining cumin, a pinch of salt, and pepper. Cook, stirring occasionally, until veggies begin to brown, 3-4 minutes.
Turn heat to low and stir in remaining tomato paste and 1/4 cup water (1/2 cup for 4). Simmer, stirring occasionally, until steak is coated in sauce and steak is cooked to desired doneness, 2-3 minutes. Taste and season with salt and pepper.
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Stir beans and their liquid, stock concentrate, half the cilantro, half the tomato paste, remaining garlic powder, and ¼ cup water (½ cup for 4 servings) into pot with veggies. Bring to a boil, stirring constantly, then reduce heat to low. Cover and simmer, undisturbed, until veggies have softened, 6-8 minutes.
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Taste and season with salt and pepper. Turn off heat; keep covered until ready to serve.
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- Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and onion mixture; cook, stirring occasionally, until steak is browned and onion is tender, 3-4 minutes. (For 4 servings, work in batches to avoid overcrowding the pan.)
- Reduce heat to low; stir in remaining tomato paste and ¼ cup water (½ cup for 4). Simmer, stirring occasionally, until steak is cooked to desired doneness, 2-3 minutes. Taste and season with salt and pepper.
- Fluff rice with a fork, then stir in 1 TBSP butter (2 TBSP for 4 servings).
- Divide rice, beans, and steak and onion between plates in separate sections. Garnish with remaining cilantro and serve.
