Ennas Cuban Beef And Rice Skillet Recipes

ENNA'S CUBAN BEEF AND RICE SKILLET

Steps:

• In a large saute pan heat oil over medium-high. Add chopped garlic and cook for two minutes.
• With your hands, shred the roast beef and add to the pan with the gravy. Cook for a couple of minutes, stirring well to allow the garlic to permeate the meat.
• Add both the can of tomatoes and green chiles, including the liquid. Stir well and let simmer 3-5 minutes.
• Stir in chopped olives and let simmer another 3-5 minutes.
• Stir in cooked rice and salt and pepper and let simmer yet another 3-5 minutes.
• Serve and enjoy!

CUBAN CHOPPED BEEF AND RICE

Steps:

• Heat the oil in a large skillet. Add the beef and saute until lightly browned, stirring to break up any clumps, about 7 minutes. Add the onion and garlic and saute for 5 minutes longer. Add all the remaining ingredients except the butter and almonds. Mix well and simmer, uncovered, over moderate heat for about 20 minutes. In a small skillet, heat the butter and saute the almonds until they are golden brown.
• Mound the beef onto a serving platter and surround with white rice. Drizzle almonds over rice.

CLASSIC CUBAN-STYLE PICADILLO

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
• Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
• Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
• Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.