Yellow Rice With Meat Recipes

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 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.

QAUBULI PALAU (YELLOW RICE WITH CARROTS AND GROUND BEEF)

Steps:

• Rinse the rice several times in cold water until the water runs clear. Add fresh water and leave the rice to soak for at least half an hour.
• Preheat oven to 325.
• Heat 2 tablespoons of oil in a large pan and add the onions; stir and cook until brown. Remove the onions and set them aside.
• Add ground beef to the hot oil. Brown the meat. Add one cup of water and salt and pepper to taste. Bring to a boil, then lower the heat, cover and simmer until the meat is tender. After the meat is cooked, remove it from the broth and set it on a plate.
• Grind the onions to a pulp and add them to the meat broth.
• Wash and peel the carrots and cut into pieces the size of matchsticks. Heat 2 tablespoons of the oil in a small pan and add the carrots. Cook gently until the carrots are lightly browned and tender (adding a little water, which will evaporate during cooking). Add the raisins and cook gently until they begin to swell. Remove the raisins and carrots from oil.
• Bring 5 cups of water to a boil in a pot and add 1 teaspoon of salt. Add the rinsed rice to the boiling water. Parboil for 2 to 3 minutes, then drain in a large sieve.
• Pour the rice into a large casserole and sprinkle with garam masala and saffron.
• Measure ¾ cup of the reserved meat juices and pour over the rice, stirring once. Place the cooked meat on one side of the pan and the carrots and raisins on the other adding the reserved oil cook for 25 minutes in the preheated oven.
• To serve, remove the carrots and raisins and set aside. Place the rice on a serving platter. Top the rice with the meat, then garnish with the carrots and raisins.

SIMPLE YELLOW RICE WITH CHICKEN LEGS

Steps:

• Boil chicken legs in water until fully cooked, retaining at least 2 cups of resulting broth. Remove chicken meat from bones.
• Cook rice according to directions, using broth instead of water.
• About 5 - 10 mins prior to rice being fully cooked, put chicken meat in pan, adding more broth or water if needed. Stir.
• When rice is cooked, stir to mix thoroughly, then serve with vegetable of choice, or salad.