Mexican stew with pea rice and smoked cheese

Ingredients:

• Goulash:
• 1 kg beef for goulash
• 2 onions
• oil
• 1 large tomato puree (about 300 g)
• 2 small cans of sterilised peas
• (1 for goulash, 1 for rice)
• 2 beef bouillon cubes
• salt
• ground black pepper
• flour for thickening
• 1 tablespoon butter
• Rice:
• 1 kg rice
• 1 tablespoon lard
• 1.5 l hot water
• 1 tbsp vegeta
• 1 onion
• 200 g smoked cheese for sprinkling

Procedure:

• Fry chopped onion in lard, add diced meat, pour in puree, stir, add broth, black pepper, water from one pea (peas set aside for now), pour water, simmer.
• When the meat is soft, pour in the peas, thicken with flour, add salt. Put a tablespoon of butter to soften.
• Rice: fry chopped onion in lard, add drained rice, fry well, put vegeta, pour hot water. Add the peas and the brine, season with salt. When the rice starts to boil, turn the heat down to minimum (stove 3), cover and simmer for 40 minutes. Do not open or stir the rice!
• Serve the stew with the pea rice, topped with grated smoked cheese.