How to make a Mexican Restaurant-inspired Rice Bowl recipe! | How to make EASY Spanish rice with BEEF | Restaurant Style Mexican Rice Show Number 340
#SpanishBeefRecipe #MexicanSpiceBlend #SpanishRiceRecipe
Spanish Beef Rice Salsa With Tomatoes & Lime Mayo
Optional Smoky Beef Guajillo and chili
Beef & Rice with Fresh Tomato Salsa & Lime Mayo
INGREDIENTS
10 oz Ground Beef
½ cup Long Grain White Rice
4 oz Grape Tomatoes
1 Lime
¾ lb Carrots
1 oz Sliced Pickled Jalapeño Pepper
2 Tbsps Mayonnaise
2 Tbsps Grated Cotija Cheese
⅓ cup Guajillo Chile Pepper Sauce
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
INSTRUCTIONS
Prepare & roast the carrots
1. Prepare & roast the carrots
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Cook the rice
2. Cook the rice
Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, for 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
Prepare the remaining ingredients & make the salsa
3. Prepare the remaining ingredients & make the salsa
Meanwhile, halve the tomatoes. Halve the lime crosswise. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a medium bowl, combine the halved tomatoes, the juice of 1 lime half, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
Cook the beef
4. Cook the beef
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently, and breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the guajillo chile sauce (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is slightly thickened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
Make the lime mayo & serve your dish
5. Make the lime mayo & serve your dish
Meanwhile, in a bowl, combine the mayonnaise and the juice of the remaining lime half. Season with salt and pepper. Serve the cooked rice topped with cooked beef, roasted carrots, and salsa. Drizzle with the lime mayo and garnish with the cheese. Enjoy!
A guajillo chili or guajillo chile or chile guaco (Spanish: chile guajillo) is the dried form of mirasol chili, a landrace variety of chile pepper of the species Capsicum annum, and is the second-most commonly used dried chili in Mexican cuisine after anchos, the dried form of poblano chilies.[1][2][3] The Mexican state of Zacatecas is one of the main producers of guajillo chilies. There are two main varieties that are distinguished by their size and heat factors. The guajillo puya is the smaller and hotter of the two (puyar, in Spanish, is to prick or poke). In contrast, the longer and wider guajillo has a more pronounced, richer flavor and is somewhat less spicy. With a rating of 2,500 to 5,000 on the Scoville scale, its heat is considered mild to medium.
Comments
Post a Comment