If you’re looking for a quick and easy dinner recipe that’s both filling and flavorful, this one pan Latin beef, onion, and rice dish is a must-try. It’s a satisfying and flavorful meal that can be customized to your liking with additional veggies, spices, or toppings.
This recipe came about when I had a pack of Thin Cut Bottom Round Steak that needed to be cooked as soon as possible or it would go bad. I racked my brain and settled on a Middle Eastern dish but then realized I didn’t have a few of the ingredients I needed on hand. I then decided to make it similar to my Dominican Locrio (Chicken and Rice). This time, I would add a lot of onion and a couple of spices I don’t use for Locrio and used a different cooking method to tenderize the beef.
Follow along as I take you on this little adventure of mine. Later, give it a try and let me know how you like it!
One Pan Latin Beef and Rice
To season the beef
- 1 – 1/2 lbs bottom round thin cut beef
- 3 tbsp lime juice
- 2 tbsp soy sauce
- 3 tsp minced garlic
- 1 tbsp adobo I prefer Loisa
- 1 tsp ground oregano I prefer Loisa
- 1/4 tsp sazón I prefer Loisa
- 1 tbsp white vinegar
Cooking the One Pot Latin Beef and Rice dish
- 1/4 cup corn, vegetable or canola oil
- 2 large yellow onions thinly sliced
- 1/4 tsp paprika
- 1 14 oz can diced tomatoes
- 2 – 1/2 cups water or low sodium beef broth I used water
- 1/4 cup finely chopped cilantro
- 2 tsp tomato paste
- 1/2 tsp make sure to taste the liquid and add some, a bit more or none. Follow your taste buds here.
- 1 – 1/2 cups long grain white rice rinsed and drained
- chopped cilantro for garnish
Seasoning the beef
- In a bowl, mix the beef, lime juice, soy sauce, minced garlic, adobo, oregano, sazón and white vinegar.
- If you can season the beef at least 2 hours ahead it would be great. The flavors would penetrate and become more pronounced.
Making the dish
- In a large pan, add oil and heat over medium heat.
- Once oil is hot, add the sliced onions and season with paprika.
- Cook until the onions are starting to become translucent. About 3 minutes.
- Add the seasoned beef and spread into one layer. Cover and cook for about 5 minutes.
- Add the tomatoes and the water (or beef broth).
- Cover and bring to a slight boil.
- Add the chopped cilantro, tomato paste and stir a bit to start melting the paste into the liquid. Cover for 1 minute or until there is a light boil.
- Taste the liquid and add salt if desired. Less, none or more than the 1/2 tsp recommended.
- Add the rice, stir in well and cover. Cook on low for 25 minutes or until the rice is cooked through.
- After the rice is cooked, fluff it, cover and cook for about 5 more minutes.
- Move to a serving platter and top with a bit more chopped cilantro if desired for presentation.
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