One Pan Latin Beef and Rice

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

This One Pan Latin Beef and Onion recipe is a quick and easy dinner dish that is both filling and flavorful. With its perfect balance of carbs, protein, this dish is a satisfying and healthy meal option that can be customized to your liking. Give it a try for a delicious and hassle-free weeknight dinner.

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Course: dinner, entree, lunch

Cuisine: Caribbean, Cuban, Dominican, Latin, latin american, puerto rican

Keyword: beef and onion rice, beef and rice, easy one pot latin dinner, latin beef and rice recipe, latin beef recipe, latin rice dish, one pan beef and rice, one pan dinner, one pot beef and rice, one pot dinner, onion beef and rice, the most tender beef recipe

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Servings: 4 people

Ingredients

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

Instructions

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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