Yellow Rice Recipes With Beef

STEWED BEEF WITH RICE

Steps:

• In a large skillet, saute onion and garlic in oil until tender. Add beef; saute 2-3 minutes longer. , Stir in the tomato sauce, vinegar, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender and sauce is thickened. Stir in olives. Serve with rice.

CINDY'S YELLOW RICE

Steps:

• Bring water to a boil in a saucepan. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Cover the saucepan, reduce heat to low, and simmer until water is absorbed and rice is cooked, about 20 minutes. Fluff rice with a fork.

BEEF WITH YELLOW RICE

Steps:

• Place beef, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef and does not rest in fat. Roast uncovered in 325 degrees F oven until thermometer registers 160 degrees, about 3 hours. About 30 minutes before beef is done, heat rice, water, salt, turmeric and pepper sauce to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes (do not lift cover or stir.) Remove from heat; fluff rice lightly with fork. Cover and let steam 5-10 minutes. Stir parsley into rice. Cut beef into 1/4" slices. Serve beef with rice. Garnish with sliced green onions if desired.

BASIC YELLOW RICE

Steps:

• Heat butter in large, heavy saucepan over medium heat. Add shallots; cook and stir until softened and translucent, about 3 minutes. Pour in rice, garlic, salt, turmeric, coriander, cumin, and bay leaves. Continue to cook and stir for 3 minutes. Add chicken broth and bring to a boil. Reduce heat to low, cover, and cook until broth is absorbed and rice is tender, 20 to 25 minutes.
• Remove from heat. Discard bay leaves. Transfer to a bowl.

LATIN YELLOW RICE

Steps:

• In a medium heavy pot with a tight fitting lid, heat oil on medium heat and saute scallions, cilantro and garlic for about 2 minutes, until tender,
• Add the tomatoes and saute another minute, until they get soft.
• Add rice and saute 2 minutes longer, stirring frequently.
• Add water, bouillon cube, sazón plus 1 teaspoon salt.
• Taste 4 cups water and taste for salt, it should be flavorful and salty enough, adjust as needed.
• Let the water boil on a high heat stirring once at this point.
• As the water boils down and just barely skims the top of the rice, reduce heat to very low and cover 15 minutes.
• The steam will cook the rice so do not open the lid.
• After 15 minutes, shut the flame off and let it sit at least 5 more minutes without touching the lid.
• The steam will finish cooking the rice without burning the bottom. Then fluff with a fork and enjoy.

COSTA RICAN BEEF AND VEGETABLE SOUP WITH YELLOW RICE

Steps:

• Soup: Arrange beef cubes slightly apart in a single layer in a shallow baking pan. Bake in a 500 oven till well browned (about 20 min). Meanwhile, in a 3 1/2 qt or possibly larger crockpot, combine onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef to crockpot. Pour a little of the water into baking pan, stirring to dissolve drippings and pour into crockpot. Add in broth and remaining water. Cover and cook on low about 8 hrs. About 15 min before beef is done, prepare Yellow Rice. While rice is cooking, increase cooker setting to high; add in corn. Cover; cook for 5 min. Add in cabbage; cover and cook till cabbage is bright green, 8 to 10 more min. Stir in cilantro; season with salt and pepper. Ladle soup into wide, shallow bowls; add in a scoop of rice to each. Rice: Heat oil in 2-qt pan over medium heat. Add in the onion; cook, stirring till onion is soft but not browned, (3 to 5 min). Stir in the rice and tumeric; cook, stirring occasionally, for about 1 minute. Pour in the water and reduce heat to low and cook till rice is tender, about 20 min.

CHEESY BEEF SKILLET WITH YELLOW RICE

Steps:

• Combine the rice, butter, water, turmeric, and salt in a saucepan. Bring to a boil and then reduce heat, cover, and simmer for 16-17 minutes. Turn off the heat and allow the rice to rest for 10 minutes before adding the cumin and fluffing with a fork. Keep warm.
• In a wide ovenproof skillet, heat the 1 tablespoon neutral cooking oil over medium-high. Once hot, add the beef and season with salt and pepper. Cook, breaking up with a wooden spoon, for 8-10 minutes until well browned all over. Season with 2 teaspoons chili powder, 1 teaspoon ancho chili powder, 1 teaspoon cumin, and cayenne powder. Cook an additional minute or two. Using a slotted spoon, transfer the beef to a bowl. Drain off excess fat in the skillet, reserving the browned bits.
• Heat the remaining 1 teaspoon oil over medium heat in the skillet. Add the onions and red bell peppers and cook for 10-14 minutes until beginning to char. Add the garlic and cook for 45 seconds or until fragrant.
• Add the beef stock and scrape up any browned bits stuck to the bottom. Bring to a boil and add the diced tomatoes. Season with salt, pepper, and the remaining chili powder, ancho chili powder, and cumin. Season with a bit more cayenne powder, if desired.
• Finish the Cheesy Beef Skillet:
• Return the cooked beef to the skillet and reduce heat and simmer for 10 minutes, uncovered, to allow the flavors to meld. Stir in the crème fraîche and simmer an additional 10 minutes.
• Sprinkle the cheese on top and transfer to a broiler for 3-4 minutes until browned and bubbly. Return to the stove and turn off the heat.
• Combine the cilantro, micro greens, juice from ½ a lime, and salt in a small bowl.
• Divide the rice between bowls and spoon the cheesy beef on top. Garnish the cilantro. Enjoy!

BEEF TIPS AND YELLOW RICE

Steps:

• Cook rice per pkg directions. Meanwhile, put 1 tbsp olive oil in pot and saute mushrooms. Cut tip roast into bite size cubes and put into pot with mushrooms. Season to taste. Cook meat throughly. Add 2 cans beef gravy and simmer on low until rice is done.