Soup/Stew

Name: Peruvian Lamb Stew with Rice
Prep time: 40 minutes
Cook time: 2 Hours
Total time: 2 hours 45 minutes (+ 1 hour 20 minutes standing time)
Yield: 8
Ingredients: #Rice and Beans:#; 2 cups Carolina® White Rice; 4 1/2 cups sodium-reduced chicken broth, divided; 2 Tbsp achiote paste; 2 cloves garlic, minced; 1 tsp salt; 1 tsp pepper; 1 can (19 oz) white beans, drained and rinsed; #Lamb Stew:#; 3 lb lamb shoulder chops; 1/4 cup olive oil; 1/4 cup red wine vinegar; 4 cloves garlic, minced; 1 Tbsp ground cumin; 1 tsp salt; 1 tsp pepper; 1/2 bunch fresh cilantro; 1 cup all-purpose flour; 1/4 cup vegetable oil; 1 onion, diced; 2 aji chili peppers, seeded and diced; 1 bottle (12 oz) beer; 2 cups sodium-reduced chicken broth; 3 large potatoes, cut into large chunks; 4 carrots, cut into large chunks; #Red Onion Salad:#; 2 red onions, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 jalapeño pepper, seeded and thinly sliced; 2 Tbsp fresh cilantro, finely chopped

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