'Carbonada' for araness' Chilean DH

Makes four servings

Ingredients:

125 gr Posta Negra (meat - please ask your hubby the name in English - its the low-fat meat that produces a dark boullion) You can use more meat if you please.
2 tablespoons oil
1/4 finely chopped onion (1/4 cup)
1/2 leveled teaspoon paprika
1/4 teaspoon dry oregano
- salt
2 peeled potatoes, cut in dices (11/4 cup)
1/8 Kg pumpkin, peeled and cut in dices (1/2 cup)
1 small carrot, peeled and cut in dices (1/2 cup)
1/8 Kg green beans, cut in small squares (3/4 cup)
1/8 Kg green peas (fresh or frozen) (3/4 cup)
- the grains of 1 small corn (fresh or frozen)
2 meat flavoured soup cubes
1/4 cup rice
finely chopped cilantro to be added on top of the dish

PREPARATION:

1. Cut the meat in small pieces and fry it. Add the onion, paprika and oregano and let it simmer for a few minutes.
2. Add the rest of the vegetables and the rice and mix well. Add 4 cups of hot water in which you have previously dissolved the meat cubes, cover the pot and leave it simmering on low heat for 20 to 25 minutes. If necessary, add salt.

Optional: once you take your casserole from the heat, you can add a raw scrambled egg, mixing it gently with the rest.

Put the cilantro on top of the served dish.

Delicious - specially on a cold rainy day.