This rice to the Mexican with meat and cheese. you will bring the flavor of the chicken enchiladas... but in a frying pan and with rice! It is very simple to prepare and at the same time a different way of eating rice. You can do this only with vegetables, but with meat is so rich!
The rice is tasty and is suitable for all audiences because if not the spicy you like only you have to remove it from the ingredients. In Mexican cuisine, rice is an essential nutrient that is almost always present at the table were the Spaniards who introduced it already makes hundreds of years in its gastronomy.
The most common way to take the rice is the Mexican tomato and cumin-based which gives it a unique flavor. This rice to the Mexican with meat and cheese today is my version, and at home every time I prepare what touch me palms.
The first time that I did not I put cheese on top, but it definitely is worth putting it because the result is super rich. Why home to this rice with meat and cheese, Mexican call rice enchilada because its final appearance is very similar to enchiladas. I hope you like it also.
- 2 tablespoons of olive oil
- 400 g veal fillets false
- 1 onion cut into cubes
- 3 cloves of garlic crushed
- 1/2 red pepper, diced
- 1/2 green pepper diced
- 1/2 yellow pepper, diced
- 500 g of tomato paste
- 2 tablespoons of tomato concentrate
- 600 ml of chicken stock
- 1 can of corn
- ½ teaspoon chili powder
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 ½ teaspoon of ground coriander
- 1 tablespoon brown sugar
- Salt and pepper
- 250 g of Rice SOS round
- 150 g of grated cheese (I used a mixture of cheddar and mozzarella, but you can use your favorite)
Cut steaks into strips, salt and pepper. Heat the olive oil over medium heat in a large skillet (better if it is iron or steel). Add the meat and Brown to seal. Does not need to be done entirely. Remove the meat and set aside.
In the same Pan Sauté over medium-low heat onion and garlic for two minutes until they start to soften. Then add the peppers and cook for another 2 minutes.
Add tomato crushed along with corn, chili powder, oregano, ground cumin, ground coriander and brown sugar. Move well and let Cook over medium heat a few minutes. Now add the rice and sauté 1 minute. Now return the meat to the rice and mix. Add the hot broth and salt to taste
Lower the heat and cover. Let Cook about 15-18 minutes without moving. We must boil until rice is a whole point (the rice will continue to Cook once we turn off the fire and if we cook all us will happen). Cover with cheese and broil 1 minute until cheese is melted and it has begun to Brown.
Serve rice with meat and cheese Mexican well hot.
- You can also use SOS Special Garnishes because with long rice it also looks great
- You can keep it in the fridge and heated in the micro one minute
- If you are one of the brave add to this rice with meat and cheese Mexican a serrano chile, minced meat
- Preparation time: 40 minutes
- Difficulty: easy
- Servings: 4
Exquisite! Prepare it for lunch today and it was delicious
I did not put the chili because I like the spicy, not feel us very well and I've seen now hindsight is that in the ingredients only put red pepper but in the pictures there are also green and yellow... Of course me is not as nice as yours, the more my red but we loved... A million thank you for sharing your recipes, get inspired and encourage me... A kiss and happy week!
Hi Anna, as well! I'm glad a lot and if I used red bell pepper, yellow and green so I've modified the recipe accordingly. It is very good asai which I am pleased much that vbosotros liked it also. A big kiss pretty and thank you very much for being here with me
Hello Loleta....spectacular your recipe... a nice mix of richer flavors, and that I did in fear of the rice going over my hand but it's perfect if you follow your instructions. He's here to stay, of course. Thank you so much!
Oh, Maria, what an illusion. Thank you so much. Big kiss
Hello Loleta! This weekend we made this rice and it can't be richer, we brought Mexico home :) The spice blend gives it a super special taste not to mention smells. I am a big fan of your recipes, thanks for sharing them!
Hi Sara, you don't know what illusion! Thank you very much beautiful. A grievance