Enna's Cuban Beef and Rice Skillet |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
My stepmom is from Cuba and this is one of my absolute favorite dishes she makes. Best of all it is extremely easy to throw together as well as being very inexpensive. I try to always keep the ingredients on hand for those nights when I really don't feel like cooking. If you like it spicy feel feee to add 1/4 tsp. or so of cayenne. Thanks for trying this recipe, I hope you enjoy! Ingredients:
17 ounces refrigerated cooked beef roast with au jus sauce (i like hormel) |
1 cup cooked rice |
1 tablespoon garlic, minced |
14 1/2 ounces diced tomatoes, with juice |
4 ounces diced green chilies |
1/4 cup green olives, roughly chopped |
1 teaspoon oil |
1/2 teaspoon pepper |
1/2 teaspoon salt (to taste) |
1/4 teaspoon cayenne (optional) |
Directions:
1. In a large saute pan heat oil over medium-high. Add chopped garlic and cook for two minutes.
2. With your hands, shred the roast beef and add to the pan with the gravy. Cook for a couple of minutes, stirring well to allow the garlic to permeate the meat.
3. Add both the can of tomatoes and green chiles, including the liquid. Stir well and let simmer 3-5 minutes.
4. Stir in chopped olives and let simmer another 3-5 minutes.
5. Stir in cooked rice and salt and pepper and let simmer yet another 3-5 minutes.
6. Serve and enjoy!
|
|