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Oct 4, 2010
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Beefy Mexican Arroz

By: Sharlene Tan


Beefy Mexican Arroz

For faster cooking, you can transfer the rice mixture to a rice cooker after adding in all the ingredients. Another option: Steam rice ahead and add last after all ingredients have been mixed. However, cooking rice in the tomato mixture will ensure better absorption.

 

4 tablespoons garlic, minced1 onion, chopped1 kilo ground beef 2 cups tomatoes, chopped1 1/2 cups potatoes, diced1 cup carrots, diced2 cups uncooked rice2 beef cubes 1/2 cup red bell pepper, chopped1/2 cup green bell pepper, chopped2 1/2 cups tomato sauce2 1/2 cups watersalt and pepper to taste3 tablespoons taco seasoning1/2 cup green peas1 cup raisins2 teaspoons chili powder2 eggs, scrambled and sliced into thin strips2 saba bananas, sliced and deep-fried

 

1  Sauté garlic and onion in a little oil then add ground beef. 2  When meat changes color, add tomatoes and cook until it softens and adds color to the meat.3  Next, add the potatoes, carrots, bell peppers, and rice. Mix well then add tomato sauce, water and seasonings. 4  Add remaining ingredients and cook on low heat, stirring constantly to prevent rice from sticking to the pan. Add more water if necessary.5  Transfer to small bowls and top with fried saba bananas and scrambled eggs.

 

Photography by Ocs Alvarez | Styling by Sharlene Tan




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