Arroz Con Carne Recipe: In numerous Latin American homes, beef stew with rice has long been an easy dish whose delicateness grows with the exquisite taste of meat. This versatile recipe is perfect for a family meal, a casual get-together with friends, and an easy way to feed treats to the grandchildren when they pay a visit. The tender meat, savoury vegetables and fluffy rice all offer their own distinct flavours for one that is both hearty yet satisfying.
Arroz con Carne is all about the seasonings and technique. Each region has its own variations, but at base the ingredients usually include beef or pork, rice and vegetable items like onions, peppers or tomatoes. The meat is simmered to capture all of the flavours, while the rice must be cooked just right–and all of this makes for a richly textured one-dish feast!
If this is your first time cooking, or you are a seasoned cook, it doesn’t matter because this beef stew with rice, which takes just a few simple steps to make successfully, is a fantastic learning experience. With no more than a handful of ingredients like these, you can bring the taste of Latin America to your home. So fling off those excuses and prepare to create a meal which will not only fill the stomachs of your family, but also their hearts as well.
Arroz Con Carne Recipe From DishBloom!
Arroz con Carne
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Stove
Ingredients
- 1 lb beef or pork cut into bite-sized pieces
- 2 cups rice preferably long-grain
- 1 medium onion diced
- 1 bell pepper diced
- 2 tomatoes chopped
- 2 cloves garlic minced
- 4 cups beef or chicken broth
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt to taste
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1/2 cup peas optional
- 1/4 cup chopped cilantro optional
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the beef or pork pieces and cook until browned on all sides. Remove the meat from the pot and set it aside.
- In the same pot, add the diced onion, bell pepper, and minced garlic. Sauté for about 3-4 minutes until softened.
- Add the chopped tomatoes, cumin, paprika, salt, and black pepper. Stir everything together and cook for another 3-5 minutes until the tomatoes release their juices.
- Return the meat to the pot, add the rice, and stir to combine with the vegetables and spices.
- Pour in the broth and bring to a boil. Once it reaches a boil, reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the rice is cooked and the liquid is absorbed.
- If using peas, add them in the last 5 minutes of cooking.
- Once cooked, fluff the rice with a fork, garnish with chopped cilantro, and serve.
Notes
- You can substitute pork for beef or vice versa depending on your preference.
- For a spicier version, add some chopped jalapeños or a pinch of chili powder.
- Feel free to add other vegetables like carrots, corn, or potatoes for more variety.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Share Your Twist!
You see, the recipe is so flexible that it just invites an infinite number of variations. Want to make Arroz con Carne original? Different spices, maybe some saffron, a little turmeric, that’s tarted up the taste. To give it an extra push, if you like spicy food, stick some chopped jalapeños in and sprinkle with hot sauce. Consider adding more heartiness to vegetables such as carrots, corn or potatoes. Don’t be afraid to experiment with other meats, either chicken, lamb or even chorizo are all to be explored options. How do you like your arroz con carne best? Share your thoughts with us!