ARROZ A LA CUBANA (GINILING)
Versatile recipe that you can use for other recipes. Serve with fried eggs and fried plantains. Leftovers are great for stuffed peppers, eggplant filling, or omelettes.
Provided by Meredith
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat. Add potato and carrot; saute for 3 minutes. Remove to a bowl.
- Add onion and garlic to the hot skillet and saute until slightly brown, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Add potato-carrot mixture back to the skillet with water, soy sauce, salt, and pepper. Cover and simmer until potatoes are tender, 5 to 8 minutes.
- Add bell pepper, raisins, and peas; cook until heated through, about 2 minutes. Serve over hot rice.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 41.5 g, Cholesterol 69.6 mg, Fat 21.5 g, Fiber 3.1 g, Protein 23.5 g, SaturatedFat 7.6 g, Sodium 539.2 mg, Sugar 5.9 g
PORTUGUESE ARROZ CON MARISCOS-SEAFOOD AND RICE
A delicious Portuguese one dish meal. This is a very popular dish in Portugal. Note: buying a bag of frozen seafood will work with this.
Provided by daisygrl64
Categories One Dish Meal
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- in a large pot mix seafood with enough beer to cover.
- cook the seafood over medium heat for about 5 minutes or just enough so the seafood can warm up in the beer.
- remove the mixture from the pot and let it sit in the beer.
- dice the onions, garlic and green pepper.
- heat the olive oil and saute the onion, pepper and garlic until lightly browned.
- add the tomato sauce, 1 bottle of beer and the seafood mix and continue cooking that for about 5 minutes over medium heat.
- stir in the remaining ingredients and bring to a boil.
- reduce the heat to low, stir the mixture well, cover it and cook for 30 minutes. (do NOT stir) or until the liquid has evaporated.
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