Ingredients:
1 Tablespoon oil, olive
0.13 Teaspoon pepper, cayenne
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Directions:
In a large non-stick skillet, warm 1 teaspoon of the olive oil over medium-high heat. Add the beef and cook, stirring frequently, until browned, about 1 minute. Add the garlic and cook for 1 minute.
Reduce the heat to medium and stir in the broth, 2 cups of water, the onion, bell pepper, rice, cumin, ½ teaspoon of the salt and the cayenne. Bring the liquid to a simmer, cover and cook until the rice is tender, about 20 minutes.
Meanwhile, in a medium bowl, combine the cornmeal, baking powder, and remaining 1/8 teaspoon salt. Stir in the remaining 2 teaspoons of oil, then pour in the milk, stirring until a thick batter forms. Stir in the parsley and set the dumpling batter aside while the stew is cooking.
Add the corn and tomato to the stew and return to a simmer. Drop large spoonfuls of the batter into the stew, cover and simmer until the dumplings are cooked through, about 12 to 15 minutes. Serve hot. |