Arroz Con Cebolla De Puerto Rico Recipes
BISTEC ENCEBOLLAO
Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.
Provided by HANZOtheRAZOR
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h55m
Yield 6
Number Of Ingredients 9
Steps:
- In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
- When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 6.3 g, Cholesterol 80.7 mg, Fat 32.1 g, Fiber 1.1 g, Protein 26.4 g, SaturatedFat 8.1 g, Sodium 586.5 mg, Sugar 2.6 g
ARROZ CON CEBOLLA (RICE WITH ONIONS)
Make and share this Arroz Con Cebolla (Rice With Onions) recipe from Food.com.
Provided by l0ve2c00k
Categories Puerto Rican
Time 35m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Cut bacon in fine strips and cook. Remove from heat as soon as is browned. Do not toast.
- In same pan, cook onions.
- Add onion soup.
- Add bacon.
- Add 2 C rice and then add water.
- Cover and cook for 20 minutes (medium heat) until done.
Nutrition Facts : Calories 557.7, Fat 23, SaturatedFat 7.3, Cholesterol 30.8, Sodium 1467.4, Carbohydrate 72.1, Fiber 2.5, Sugar 5.4, Protein 15.4
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