Caribbean Beef Rice Food

CARIBBEAN BEEF RICE

Steps:

• Chop up the beef in paper thin slices and fry in a small amount of olive oil on high heat only for a couple of minutes until cooked.
• Set aside.
• In a saucepan, pour a little olive oil for frying (about 2 tbsp) and fry the rice until it is translucent and starting to brown.
• Add sliced onions, chopped tomatoes, and sliced green chillies.
• Cook until vegetables are tender.
• Add the can of condensed broth, water and salt.
• Cook on high heat until it reaches the boiling point.
• Lower heat to medium/medium-low covered until liquid disappears.

CARIBBEAN CURRIED BEEF

Steps:

• Heat the oil in a large skillet.
• Add the garlic, jalapeno, green onions and onions.
• Cook, stirring, for 2 minutes, then add the sirloin strips to the pan.
• Sprinkle the meat with the curry powder and ginger.
• Cook over medium heat, stirring and turning, until the meat is browned, about 5 minutes.
• Add the coconut milk.
• Lower the heat to a simmer and cover the pan.
• Cook for an additional 15 to 20 minutes, or until the meat is tender.
• Serve over hot rice.

CARIBBEAN-STYLE RICE PILAF

Steps:

• Melt butter in large saucepan over medium heat; add onion and garlic and saute until softened, about 4 minutes.
• Add rice and stir to coat with butter. Add remaining ingredients, cover, and heat to boiling.
• Reduce heat to medium-low and simmer until all liquid is absorbed, about 20 minutes. Remove bay leaf.
• Serve hot or at room temperature.

CARIBBEAN RICE AND PEAS

Steps:

• In a large skillet saute onion and garlic in hot olive oil until translucent.
• Add rice, water, condensed chicken broth and coconut milk.
• Bring to a boil.
• Cover, reduce heat.
• Simmer for 25 minutes or until liquid is absorbed and rice is tender.
• Stir in pigeon peas and salt.

CARIBBEAN RICE

Steps:

• Heat oil in a large saucepan and add coconut.
• Cook, stirring constantly until very lightly browned Add minced onion.
• Continue cooking and stirring 1 minute longer.
• Add rice, stir to coat.
• Add broth and bring to a boil.
• Cover and reduce heat to low.
• Simmer 25 to 30 minutes until rice is tender.
• Remove from heat and stir in mango.
• Sprinkle with chives.