Arroz con Carne

5 from 1 vote

Make a savory dish of Arroz con Carne. A blend of tender meat, aromatic rice, vegetables and rich flavors. Perfect any day or any occasion!

Prep Time15

Cook Time40

Total Time55

Course: Dinner

Cuisine: Latin, Puerto Rican

Servings:

Calories: 709kcal

Author: Catherine Arena

Ingredients

3 cups medium grain rice
1 pound skirt steak, thin rib eye, round or chuck steak rinsed and cut into one-inch slices
½ each red, green, orange bell pepper rinsed and sliced or cut to your
1 cup frozen peas
¼ cup tocino (pork back fat) optional
2 tablespoon pimiento stuffed olives
2 tablespoon sofrito
3 tsp beef bouillon powder or 3 beef bouillon cubes
1 packet Sazon with Annatto
1½ teaspoon salt or to taste
1 tablespoon vegetable oil
¼ cup fresh cilantro
roasted bell peppers for topping rice at the end optional

Steak Marinade

2 teaspoon garlic puree
2 tablespoon light soy sauce

Instructions

Marinade Steak

Add both the garlic puree and soy sauce to the steak pieces and stir.
Allow the steak to marinade 30 minutes or up to 2 hours.

Rice Preparation

Add the oil to a "caldero" (dutch oven pot) and heat over medium heat.
Add the tocino (pork fat) to the pot and cook for 1 minute, then stir. Cook for another minute or until slightly golden brown.
Add the marinated steak and cook for a few minutes, stirring in between.
Add the sofrito, sazon and the olives to the pot. Stir and cook for 1 minute.
Add the water, beef bouillon, and peas and bring to a low boil.
While the water is coming to a boil, rinse the rice several times until the water looks clear.
Drain the water using your hands or straining rice through a colander.
Once the water has come to a low boil, add the rice and stir.
Sprinkle the salt on top and stir again.
TIP: You know you have added enough water to the rice when a large spoon is almost fully covered by the water in the pot.
Cook the rice for about 5-7 minutes on medium heat or until the water has almost completely dried out.
Add the peppers and stir the rice. Cover the pot with a lid and lower heat to medium-low. Cook for 15 minutes without disturbing the rice.
TIP: DO NOT lift the lid to the pot while the rice is cooking or you will stun the rice and the rice will not cook properly.
After 15 minutes, lift the lid and stir the rice again. Cover immediately and cook for another 15-20 minutes. Again do not disturb the rice.
After 15-20 minutes, lift the lid and stir the rice one last time, cover and cook for an additional 10-15 minutes.
After 10-15 minutes remove the lid, stir the rice, the rice is now done.
Optional: Top with chopped cilantro and sliced bell peppers.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through the making of this recipe.

Meat: Although this recipe is typically made using beef or pork, feel free to replace it with chicken instead.

Cooking the Rice: It is very important not to lift the lid while the rice is cooking as it can stun the rice and prevent it from cooking properly.

Nutrition