Best Arroz Rojo With Beef Recipes

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BEST BEEF POZOLE ROJO



Best Beef Pozole Rojo image

Pozole soup is a Mexican classic! This version is made with beef & hominy topped with cabbage, onions, cilantro, and of course, a squeeze of lime.

Provided by Ana Frias

Categories     Main Dish

Time 2h30m

Number Of Ingredients 20

1 ½ pounds chuck roast trimmed (see note #1 below) (fat trimmed off and cut in 1 ½" chunks)
1 to 1 ½ pounds bone-in shank center cut with bone (see note #2 below)
1 large white onion (remove outer skin but keep it whole (do a cross cut one the top of the onion only to help release the flavors))
1 whole garlic head (cut a little bit of the top )
12 cups of hot water (plus more as needed) (about 3 liters )
2 cup prepared red sauce (or more to taste) (ingredients to make below)
1 teaspoon dried oregano
2 to 3 bay leaf
2 beef bullion cubes
2 tablespoon kosher salt
1 tablespoon ground black pepper
6 lbs & 12 oz can Mexican style hominy (drained and rinsed)
3 dried chile guajillos (seeds removed & rinsed)
3 dried ancho chiles (seeds removed & rinsed)
¼ medium onion (yellow or white)
3 garlic cloves
½ teaspoon oregano
½ teaspoon kosher salt (if using table salt use a little less teaspoon)
4 cups water
Shredded cabbage, finely diced onion, sliced radishes, fresh cilantro, lime juice & hot sauce.

Steps:

  • In a large pot, add the water, beef, whole onion, oregano, bay leaf, beef bullion, salt & pepper.
  • Bring liquid to a boil then cover and simmer until beef is tender (about two hours). As water begins to evaporate, add boiling hot water to keep the broth at the same amount.
  • Once the beef is tender, remove & discard the bones, onion, garlic and bay leaf.
  • Add the hominy and 2 cups red sauce (instructions below). Cook for about 30 more minutes. Taste for seasoning.
  • When done, ladle soup into bowls and garnish with any of these ingredients that you like: shredded cabbage, chopped cilantro, minced onions, lime juice, hot sauce.
  • serve with tostadas or tortilla chips.

Nutrition Facts : ServingSize 1 large bowl, Calories 423 kcal, Sugar 5 g, Sodium 1199 mg, Fat 9 g, SaturatedFat 2 g, Carbohydrate 43 g, Fiber 7 g, Protein 41 g, Cholesterol 68 mg

ARROZ ROJO WITH BEEF



Arroz Rojo With Beef image

My kids love the pre-packaged "helper" meals, but I'm not crazy about the cost or the mystery ingredients. This recipe from Swanson is a homemade version of those. I've submitted the recipe as I received it, but we found it pretty bland - so we do add salt, pepper and crushed red pepper, along with fresh chopped garlic instead of the garlic powder.

Provided by Pinay0618

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb lean ground beef
1 large onion, chopped (about 1 cup)
1 medium green pepper, chopped (about 3/4 cup)
1 3/4 cups swanson beef stock
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1/2 teaspoon garlic powder
3/4 cup uncooked long-grain white rice
shredded cheddar cheese (optional)
sour cream (optional)

Steps:

  • Cook the beef, onion and pepper in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate the meat. Pour off any fat.
  • Stir the stock, tomato sauce, chili powder and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Serve with the cheese and sour cream, if desired.

Nutrition Facts : Calories 330.7, Fat 9.5, SaturatedFat 3.7, Cholesterol 55.3, Sodium 720.6, Carbohydrate 38.4, Fiber 3, Sugar 5, Protein 22.3

AUTHENTIC MEXICAN - ARROZ ROJA



Authentic Mexican - Arroz Roja image

Published for ZWT III. "A zesty red rice flavored with red chile sauce. A great side dish for tacos, enchiladas and burritos"

Provided by Um Safia

Categories     Sauces

Time 45m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 7

1 1/2 cups uncooked white rice
1 red chili pepper, fresh, seeded and finely diced
1 cup red chili sauce
2 cups chicken broth
4 garlic cloves, peeled and crushed
1/2 small onion, peeled and finely diced
1 tablespoon oil or 1 tablespoon lard

Steps:

  • Saute garlic, onions and red chile in oil over medium heat for about 1 minute. Add in the rice and stir frequently until rice begins to brown.
  • Add in the chicken stock and chile sauce and bring to a boil.
  • Reduce heat and bring rice to slow simmer. Cook for 18-20 minutes without removing the lid.

Nutrition Facts : Calories 318.6, Fat 4.5, SaturatedFat 0.7, Sodium 388.2, Carbohydrate 60, Fiber 2.3, Sugar 1.4, Protein 7.6

ARROZ ROJO (MEXICAN RED RICE)



Arroz Rojo (Mexican Red Rice) image

Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice.

Provided by Paulette

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 50m

Yield 5

Number Of Ingredients 10

2 Roma (plum tomatoes), cored
2 tablespoons vegetable oil
1 cup minced onion
2 cloves garlic, minced
1 cup uncooked long-grain white rice
1 ¾ cups low-sodium chicken broth
¼ cup canned tomato sauce
1 jalapeno pepper, chopped
2 sprigs fresh cilantro
salt to taste

Steps:

  • Grate tomatoes into a bowl using a box grater; discard tomato skins.
  • Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
  • Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
  • Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
  • Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

Nutrition Facts : Calories 213.3 calories, Carbohydrate 35.1 g, Cholesterol 1.4 mg, Fat 6 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 108.7 mg, Sugar 2.9 g

ARROZ ROJO



Arroz Rojo image

A great recipe for Mexican style rice in tomato sauce. This is an excellent side dish for the Slow Cooker Pozole I posted earlier.

Provided by MAJORGSP

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 1h

Yield 5

Number Of Ingredients 9

2 tablespoons lard or peanut oil
1 cup long grain white rice
2 cloves garlic, minced
1 medium onion, chopped
2 roma (plum) tomatoes, seeded and chopped
1 (8 ounce) can tomato sauce
1 ¼ cups chicken broth
2 tablespoons chili powder
½ teaspoon salt

Steps:

  • Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.

Nutrition Facts : Calories 217 calories, Carbohydrate 37.2 g, Cholesterol 4.9 mg, Fat 6.1 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 503.6 mg, Sugar 3.7 g

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Arroz rojo with beef recipes is a popular dish in Mexican cuisine that consists of red rice cooked with tender beef. It is a hearty, flavorful dish that is perfect for a family dinner or special occasion.

History of Arroz Rojo with Beef Recipes

Arroz rojo with beef recipes has a long history in Mexico. It is believed to have originated in the northern Mexican state of Sinaloa, where it was a staple of the local cuisine. Over time, arroz rojo with beef recipes became increasingly popular throughout Mexico and is now enjoyed across the country. It is often served at family gatherings, celebrations, and other special occasions.

Ingredients Used in Arroz Rojo with Beef Recipes

Arroz rojo with beef recipes typically include the following ingredients: - Rice: Long-grain white rice is typically used in this dish, although brown rice or other types of rice can be used as well. - Beef: Sirloin or flank steak is often used in this dish, although other cuts of beef can be used as well. - Tomatoes: Fresh or canned tomatoes are typically used to give the dish its distinctive red color and flavor. - Onion: Finely chopped onion adds flavor and texture to the dish. - Garlic: Minced garlic adds flavor and aroma to the dish. - Chicken or beef broth: Broth is used to cook the rice and give it flavor. - Cumin: Ground cumin adds a warm, spicy flavor to the dish. - Chili powder: Chili powder adds a slightly spicy kick to the dish. - Salt and pepper: Salt and pepper are used to season the dish to taste. - Vegetable oil: Vegetable oil is used to sauté the onions and garlic before adding the rice and beef.

Preparation of Arroz Rojo with Beef Recipes

To prepare arroz rojo with beef recipes, follow these basic steps: 1. Rinse the rice under cold water until the water runs clear. Drain and set aside. 2. In a large skillet or Dutch oven, heat some vegetable oil over medium-high heat. Add the beef and cook until browned on both sides, about 5 minutes per side. Remove the beef from the skillet and set aside. 3. In the same skillet, add the onion and garlic and sauté until softened and fragrant, about 2-3 minutes. 4. Add the rice, cumin, chili powder, and salt and pepper to the skillet and stir to coat. 5. Add the tomatoes and broth to the skillet and stir to combine. 6. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid. 7. Simmer the rice for about 20-25 minutes, or until the rice is cooked through and the liquid has been absorbed. 8. Once the rice is cooked, add the beef back to the skillet and stir to combine. 9. Serve hot, garnished with fresh cilantro or chopped scallions, if desired.

Variations of Arroz Rojo with Beef Recipes

Arroz rojo with beef recipes can be customized to suit your tastes by adjusting the ingredients as desired. Some popular variations include: - Arroz con pollo: Instead of beef, use boneless, skinless chicken breasts or thighs to make a chicken and rice version of the dish. - Vegetarian arroz rojo: Omit the beef and use vegetable broth instead of chicken or beef broth to make a vegetarian version of the dish. - Seafood arroz rojo: Add shrimp, scallops, or other seafood to the dish for a flavorful seafood version. - Spicier arroz rojo: Add more chili powder or chopped jalapeño peppers to make the dish spicier. - Creamy arroz rojo: Stir in some sour cream or cream cheese to make the dish creamy and indulgent.

Conclusion

Arroz rojo with beef recipes is a delicious and satisfying dish that is perfect for any occasion. Whether you're looking for a hearty dinner for your family or a dish to impress at a dinner party, arroz rojo with beef is sure to please. With its rich flavor and tender beef, this dish is a true Mexican classic that is not to be missed.
Arroz rojo with beef is a Mexican dish that is loved by many across the world. It is a delicious meal that is prepared using rice, beef, tomatoes, and a variety of other ingredients. If you want to make this dish, there are several valuable tips that you need to keep in mind.

Tip 1: Choose the Right Rice

The first tip when making arroz rojo with beef is to choose the right rice. Not just any type of rice will do when making this dish. The best type of rice to use for arroz rojo is long-grain rice. Long-grain rice is perfect because it has a low starch content, which allows it to remain separate and fluffy when cooked. Additionally, long-grain rice has a mild flavor that won't overpower the flavors of the other ingredients in the dish.

Tip 2: Brown the Beef

The next important tip when making arroz rojo with beef is to brown the beef before cooking it with the rice. Browing the beef will help to add flavor to the dish by caramelizing the proteins in the meat. To brown the beef, heat a small amount of oil in a large skillet over high heat. Add the beef to the skillet and cook until it is well-browned on all sides. Once the beef has been browned, remove it from the skillet and set it aside.

Tip 3: Use Fresh Tomatoes

Another important tip when making arroz rojo with beef is to use fresh tomatoes. Fresh tomatoes have a bright and fresh flavor that can't be replicated with canned tomatoes. When choosing tomatoes, look for tomatoes that are firm and brightly colored. Avoid tomatoes that are mushy or discolored, as these can have an off-flavor that will affect the overall taste of the dish.

Tip 4: Toast the Rice

Toasting the rice is another valuable tip when making arroz rojo with beef. Toasting the rice will help to give it a nutty flavor and will prevent it from becoming mushy when cooked with the other ingredients. To toast the rice, heat a small amount of oil in a large skillet over medium heat. Add the rice to the skillet and stir continuously until it is lightly browned and fragrant.

Tip 5: Use Homemade Stock

A great way to add more flavor to arroz rojo with beef is to use homemade stock instead of water. Homemade stock is easy to make and can be made using ingredients that you may already have in your kitchen. Homemade stock will add a depth of flavor to the dish that can't be replicated with water. To make homemade stock, simmer vegetables, herbs, and meat bones in water for several hours until the liquid is infused with flavor.

Tip 6: Add Spices and Herbs

Adding spices and herbs is another valuable tip when making arroz rojo with beef. Adding spices and herbs will help to enhance the flavor of the dish and give it a unique taste. Some of the best spices and herbs to use when making arroz rojo with beef include cumin, oregano, chili powder, and paprika. It is important to use spices and herbs that complement the other ingredients in the dish.

Tip 7: Cook the Rice Separately

Cooking the rice separately is another valuable tip when making arroz rojo with beef. This will help to ensure that the rice remains fluffy and separate from the other ingredients in the dish. To cook the rice separately, boil it in salted water until it is tender. Once the rice is cooked, drain off any excess water and set it aside.

Tip 8: Let the Rice Rest

After the rice is cooked, it is important to let it rest for a few minutes before adding it to the other ingredients. Letting the rice rest will allow it to absorb any remaining liquid and will help to prevent it from becoming mushy when combined with the other ingredients. To let the rice rest, transfer it to a large bowl and cover it with a clean kitchen towel. Let it sit for 10-15 minutes before adding it to the other ingredients.

Tip 9: Use a Dutch Oven

Using a Dutch oven is another valuable tip when making arroz rojo with beef. A Dutch oven is a heavy-bottomed pot that is perfect for cooking rice dishes. The heavy bottom of the pot will prevent the rice from sticking and burning, while the lid will help to trap in moisture and flavor. Additionally, a Dutch oven is perfect for keeping the dish warm and flavorful for an extended period of time.

Tip 10: Mix the Ingredients Gently

When it comes time to combine the rice with the other ingredients, it is important to mix them gently. Mixing the ingredients gently will help to prevent the rice from becoming mushy and will help to distribute the flavors evenly throughout the dish. To mix the ingredients, use a large wooden spoon or spatula and stir gently, taking care not to crush the rice.
Conclusion
If you want to make delicious and flavorful arroz rojo with beef, there are several valuable tips that you need to keep in mind. From choosing the right rice to using homemade stock and adding spices and herbs, these tips will help you to create a dish that is full of flavor and texture. Remember to mix the ingredients gently and to use a Dutch oven for best results. With these tips in mind, you'll be able to create a delicious and satisfying meal that your friends and family will love.

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