Cut the Short Ribs into 1 inch cubes. Place the Short Rib meat in a bowl and season with 1/2 teaspoon of the salt, the ground pepper, bay leaf, thyme, and parsley. Cover and refrigerate for 1 hour.
Heat the oil in a large, heavy heatproof casserole or Dutch oven over high heat and add the sugar. Salute until the sugar is browned. Add the meat, cover, lower heat to medium, and cook for 5 minutes. Add the garlic, onions, and ginger and saute for 5 more minutes. Add the carrot, celery, peppers, and tomatoes and cook 5 more minutes. Add the water to the pot and bring to a boil. Lower the heat to a simmer and cook until the meat is tender, about 45 minutes.
When the beef is tender, add the remaining 1 teaspoon salt, the Jalapeno chili, and kidney beans. Bring to a boil and stir in the rice. Lower the heat, cover, and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed. Remove the Jalapano chili before serving.
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|Serving Size: 1 Serving (365g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 317 (47%)|
|Amt Per Serving||% DV|
|Total Fat 35.2g||47 %|
|Saturated Fat 13.9g||69 %|
|Monounsaturated Fat 16.5g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 64.6mg||20 %|
|Sodium 227.9mg||8 %|
|Potassium 619.2mg||16 %|
|Total Carbohydrate 69.1g||20 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 63.4g|
|Protein 20.3g||29 %|
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Calories per serving: 679
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