Best Savory Achiote Steak Rice Skillet Recipes

SOUTHWESTERN BEEF AND RICE SKILLET

Southwestern Beef and Rice Skillet image

I like to serve this kicked-up skillet dish with warm flour tortillas and a side of guacamole. If you like things a little spicier, add more jalapeno and enjoy the heat! -Pat Hockett, Ocala, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and finely chopped
1-1/2 cups uncooked instant rice
1 can (14-1/2 ounces) diced tomatoes with mild green chiles
1-1/2 cups beef broth
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Mexican cheese blend

Steps:

In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, 8-10 minutes, breaking beef into crumbles; drain., Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.

Nutrition Facts : Calories 482 calories, Fat 19g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 962mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.

RED ACHIOTE MEXICAN RICE

Red Achiote Mexican Rice image

Make and share this Red Achiote Mexican Rice recipe from Food.com.

Provided by Mexi-Rosie

Categories White Rice

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups white rice
1/2 white onion, chopped
2 cloves garlic, minced
1 tablespoon achiote (Annato red condiment paste available at Mexican food stores)
1 poblano chile, deveined and seeded diced (optional)
1/3 cup cooking oil
4 cups chicken broth
salt or powdered bouillon, to taste
1 sprig cilantro
1/2 key lime, its juice

Steps:

Rinse rice and drain well.
Set apart.
Process in blender the onion, garlic and achiote in some of the chicken broth (about a cup).
Heat oil in a skillet and fry rice on medium heat until lightly brown.
Add the processed liquid and let it reach boiling point.
At this point add half of the broth (hot) Simmer covered until broth is consumed.
Fluff rice with a fork from the edges to the center.
Add the other half of the hot broth, the lime juice, and season with salt or powdered bouillon.
Lower heat, cover and cook for about 15 more minutes.
Fluff it again from the edges to the center.
Uncover just to add the cilantro sprig.
Cover again and let it stand to finish steaming and absorb the cilantro's flavor.
Garnish with poblano strips.