Crockpot Costa Rican Beef and Vegetable Soup with Yellow Rice

2 lb lean, boneless beef chuck in 1 1/2 inch cubes
1 lg onion, thinly sliced
1 c celery, thinly sliced
3 cloves garlic, minced
1 dry bay leaf
1 lg red bell pepper, seeded and cut into thin, bite-size strips
1 1/2 c water
2 cans (about 14 1/2 oz.) beef broth

Yellow Rice:
1 lg ear corn, cut into 3/4 inch thick slices
4 c coarsely shredded cabbage
1/3 c lightly packed cilantro leaves
salt and pepper

THE SOUP: Arrange beef cubes slightly apart in a single layer in a shallow baking pan. Bake in a 500 oven until well browned (about 20 minutes). Meanwhile, in a 3 1/2 quart or larger crockpot, combine onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef to crockpot. Pour a little of the water into baking pan, stirring to dissolve drippings and pour into crockpot. Add broth and remaining water. Cover and cook on low about 8 hours. About 15 minutes before beef is done, prepare Yellow Rice. While rice is cooking, increase cooker setting to high; add corn. Cover; cook for 5 minutes. Add cabbage; cover and cook until cabbage is bright green, 8 to 10 more minutes. Stir in cilantro; season with salt and pepper. Ladle soup into wide, shallow bowls; add a scoop of rice to each.

THE RICE:
1 tablespoon salad oil
1 small onion, finely chopped
1 cup long-grain white rice
1/4 teaspoon ground turmeric
1 3/4 cups water

Heat oil in 2-quart pan over medium heat. Add the onion; cook, stirring until onion is soft but not browned, (3 to 5 minutes). Stir in the rice and tumeric; cook, stirring occasionally, for about 1 minute. Pour in the water and reduce heat to low and cook until rice is tender, about 20 minutes.

Yield: 6 servings