Arroz con Guandú y Carne

Method

1. Soak black-eyed peas overnight and drain.
2. In a pot, brown beef chuck with onion and garlic until golden.
3. Add rice, broth, bay leaf, and soaked peas. Bring to a boil.
4. Reduce heat, cover, and simmer 25-30 minutes until rice is tender.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.