Arroz con Gandules y Carne

Method

1. Brown beef in a pot until caramelized.
2. Add onion, garlic, carrot, and celery; cook until softened.
3. Stir in rice, pigeon peas, cumin, salt, and pepper.
4. Add 2 cups water, bring to a boil, then simmer for 15 minutes.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.