8 cups water, 2 lbs. oxtails, 2 onions, finely chopped, 1 (2 oz.) pkg dry onion soup mix, 1/2 cup yellow dried split peas, 2 cups spinach, chopped, 1 bunch of green onions, sliced, 2 T. sea salt, 1 tsp. black pepper, 1/4 cup fresh cilantro, chopped, 1 celery stalk, chopped, 2 T. red bell pepper, chopped, 1 T. minced garlic, 1 cup jasmine rice, 2 cups plain Greek yogurt, 1 T. olive oil, 1/4 cup mint leaves.
Get out a pot, add the water, soup mix, and oxtails for 2-3 hours or until the meat is tender and pulling away from the bones. Saute the celery, minced garlic, and bell pepper. Add the onions, peas, spinach, green onions, bell pepper, celery, minced garlic, salt, and pepper to the pot. Add the rice, stir, and cover the pot cook for 17-20- minutes. Add the yogurt. Heat oil in a skillet, add the mint and fry. Add to the pot. Serve with toasted crusty bread and a glass of red wine.