Directions:
For Carne Guisada:
In a large pan, brown the stew meat, onions and green pepper (if using) over high heat.
Add the tomato sauce (or tomato), garlic powder (or fresh garlic), cumin, salt and pepper and stir well.
Sprinkle the flour over the meat and mix well. Add the water (or stock) and mix well so there are no lumps.
Bring to a boil, cover pan and reduce heat to low. Cook for 1 ½ hours, or until meat is tender.
Taste and adjust seasonings if necessary.
Arroz con Pollo:
Heat the oil or lard in a large pot or Dutch oven over medium-high heat. Saute the onions and chilies for 2 to 3 minutes, or until they turn fragrant. Add the rice and cook it, stirring frequently, for about 1 minute, until it turns translucent.
Add the chicken and garlic and cook it for about 2 more minutes, stirring once or twice. Pour in the broth, tomato puree, and salt and bring the mixture to a boil. Reduce the heat immediately until the liquid barely simmers.
Cover the pot and let it simmer undisturbed for 25 minutes. Take the pan off the heat and let it sit, without lifting the lid, for an additional 5 minutes (or up to half an hour).
Enjoy !!