Salsa Stewed Beef And Rice Pressure Cooker Recipe 46

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TENDER SALSA BEEF



Tender Salsa Beef image

This is my Mexican-style twist on comfort food. To keep it kid-friendly, use mild salsa. -Stacie Stamper, North Wilkesboro, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 8 servings.

Number Of Ingredients 7

1-1/2 pounds beef stew meat, cut into 3/4-inch cubes
2 cups salsa
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
1 garlic clove, minced
4 cups hot cooked brown rice
Sliced jalapeno peppers, optional

Steps:

  • In a 3-qt. slow cooker, combine the beef, salsa, brown sugar, soy sauce and garlic. Cover and cook on low 8-10 hours, until meat is tender. Using a slotted spoon, serve beef with rice and, if desired, sliced jalapeno peppers. Freeze option: Freeze individual portions of cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding water if necessary.

Nutrition Facts : Calories 259 calories, Fat 7g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 356mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

SALSA STEWED BEEF AND RICE - PRESSURE COOKER RECIPE - (4.6/5)



Salsa Stewed Beef and Rice - Pressure Cooker Recipe - (4.6/5) image

Provided by rmulleni

Number Of Ingredients 12

1 tablespoon olive oil
1 pound lean ground beef
1 red onion, diced
1 teaspoon chili powder
1/2 teaspoon salt
1 cup long grain white rice, rinsed well
2 cups water
1 jar (16 ounce) chunky salsa
1 can (15 ounces) seasoned black beans, drained and rinsed
1 cup frozen corn kernels
2 teaspoons fresh cilantro, chopped
1 cup cheddar cheese, shredded

Steps:

  • With the cooker's lid off, heat oil on high or "brown" until sizzling. Place ground beef, onion, chili powder, and salt in the cooker, and cook until ground beef is lightly browned, about 7 minutes. Add the water, rice, and salsa and securely lock the pressure cooker's lid. Set the pressure cooker for 8 minutes on HIGH. Perform a quick release to release the cooker's pressure. Set cooker to High or "brown". Stir black beans, corn and cilantro into mixture and cook 3-4 minutes, just until corn is heated throughout. Top with shredded cheese and serve. Enjoy!

PRESSURE COOKER MEXICAN BEEF RICE



Pressure Cooker Mexican Beef Rice image

Boston lettuce is optional for serving as lettuce wraps.

Provided by Cori S.

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 46m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
1 pound lean ground beef
1 cup diced red onion
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon ground cumin
2 cups water
2 cups chunky salsa
1 cup long-grain white rice, rinsed
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked corn kernels
2 tablespoons chopped fresh cilantro
1 cup shredded Cheddar cheese

Steps:

  • Heat oil in the bottom of an electric pressure cooker set on Saute. Add beef, onion, chili powder, salt, and cumin (see Cook's Note). Cook and stir, breaking up beef to crumble it, until browned, about 5 minutes. Stir in water, salsa, and rice.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
  • Set pressure cooker back to Saute; add black beans, corn, and cilantro. Stir to combine. Cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with shredded Cheddar cheese.

Nutrition Facts : Calories 358.3 calories, Carbohydrate 37.6 g, Cholesterol 54.3 mg, Fat 14 g, Fiber 5.9 g, Protein 21.3 g, SaturatedFat 6.1 g, Sodium 929.2 mg, Sugar 3.6 g

SALSA STEW



Salsa Stew image

Here's a savory stew you can make ahead and serve when in a hurry.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 10 servings.

Number Of Ingredients 16

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
2 cups water
1-1/2 cups chopped onions
1 cup salsa
2 garlic cloves, minced
1 tablespoon dried parsley flakes
2 teaspoons reduced-sodium beef bouillon granules
1 teaspoon ground cumin
1/2 teaspoon salt-free seasoning blend
3 medium carrots, cut into 1-inch pieces
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
1 can (4 ounces) chopped green chilies
1/8 teaspoon hot pepper sauce

Steps:

  • In a Dutch oven over medium heat, brown meat in oil; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots; return to a boil. Reduce heat and simmer for 20 minutes. Add the tomatoes, beans, corn and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with pepper sauce.

Nutrition Facts : Calories 321 calories, Fat 14g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 469mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 4g fiber), Protein 32g protein. Diabetic Exchanges

PRESSURE-COOKED SALSA VERDE PORK AND RICE



Pressure-Cooked Salsa Verde Pork and Rice image

Make weekly meal prep a breeze with this pressure cooker pork and rice. This recipe uses the Pot-in-Pot (PIP) method, which cooks the pork and rice in separate bowls at the same time. The pork turns out so tender! I like to freeze individual servings and take one out the night before. Top with queso fresco or sour cream when ready to serve.

Provided by France C

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 1h15m

Yield 6

Number Of Ingredients 16

2 pounds boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground coriander
¼ teaspoon ground black pepper
1 ½ cups brown rice, rinsed well
1 teaspoon olive oil
½ teaspoon salt
1 ¾ cups water
1 tablespoon water
2 tablespoons olive oil
1 (16 ounce) jar salsa verde (such as Herdez®)
¼ cup chopped cilantro
1 tablespoon lime juice
6 (3-cup) storage containers

Steps:

  • Place pork cubes in a medium bowl. Add oregano, cumin, salt, coriander, and pepper and toss to coat meat evenly.
  • Rinse rice with cold water through a fine mesh strainer and drain.
  • Add 1 teaspoon oil to an oven-safe bowl that will fit inside your pressure cooker. Place rice and salt in the bowl. Add 1 3/4 cups plus 1 tablespoon water and set aside.
  • Heat 2 tablespoons oil in a 6-quart electric pressure cooker using the Saute mode on high heat. Cook pork in batches until lightly browned, 5 to 6 minutes per batch. Turn cooker off. Add salsa verde and stir to combine evenly.
  • Place a tall trivet inside the pressure cooker for the rice to sit on top of the pork. Place the bowl of uncooked rice on the trivet. Lock the lid and set the valve to 'Seal.' Select high pressure according to manufacturer's instructions; set timer for 24 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  • Unlock and remove the lid. Remove the bowl of rice using oven mitts. Let cool slightly and stir in cilantro and lime juice.
  • Set the pressure cooker to Saute mode on medium heat. Cook until sauce is thickened, if desired, 8 to 10 minutes. Divide rice between 6 storage containers; spoon the pork and sauce on top. Refrigerate until ready to eat.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 42.1 g, Cholesterol 59.4 mg, Fat 20.8 g, Fiber 1.9 g, Protein 19.1 g, SaturatedFat 6.2 g, Sodium 686.1 mg, Sugar 3 g

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