Ecuadorian Seco de Chivo (Goat Stew) with Yellow Rice

Season the goat meat generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the achiote oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the goat meat in batches until browned on all sides, about 5 minutes per batch. Remove the seared meat and set aside.

Reduce heat to medium. Add the diced red onion to the pot and cook until softened, about 5 minutes. Add the minced garlic, ground cumin, and dried oregano, cooking for another 1 minute until fragrant.

Return the seared goat meat to the pot. Stir in the crushed tomatoes and dark beer. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 2 hours, or until the goat meat is very tender. Stir occasionally to prevent sticking.

While the stew simmers, prepare the yellow rice. In a medium saucepan, combine the long-grain rice, chicken broth, turmeric powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil over high heat.

Once boiling, reduce the heat to low, cover, and simmer for 18 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

Once the goat stew is tender, taste and adjust seasoning if necessary. The sauce should be rich and slightly thickened.

Serve the Ecuadorian Seco de Chivo hot, accompanied by the yellow rice. Garnish generously with fresh chopped cilantro.