Best 3 Sabroso Bistec Al Achiote Con Arroz Recipes

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Embark on a culinary journey to the vibrant streets of Mexico with our tantalizing recipe for Sabroso Bistec al Achiote con Arroz, a dish that captures the essence of Mexican flavors. This delectable dish features tender and flavorful steak marinated in achiote paste, a vibrant blend of spices and annatto seeds, grilled to perfection and served over a bed of fluffy and savory Spanish rice. Accompanying this main course is a zesty and refreshing Pico de Gallo salsa, bursting with the flavors of fresh tomatoes, onions, cilantro, and lime juice, providing a perfect balance to the richness of the steak. And to complete the Mexican fiesta, a creamy and flavorful guacamole is served alongside, prepared with perfectly ripe avocados, onions, cilantro, and a hint of lime, offering a luscious and tangy complement to the dish.

Check out the recipes below so you can choose the best recipe for yourself!

BISTEC ENCEBOLLADO (PUERTO RICAN STEAK AND ONIONS)



Bistec Encebollado (Puerto Rican Steak and Onions) image

Bistec encebollado, Puerto Rican steak and onions, is an easy and economical family-style dinner made with tender stewed cubed steak.

Categories     Beef

Time 4h50m

Number Of Ingredients 9

2 pounds beef steak, thinly sliced
1/2 cup olive oil
2 tablespoons minced garlic
dash dried oregano leaves
2 large white onions, sliced in rings
1/4 cup distilled white vinegar
1/4 cup sofrito
1 1/2 cups water
1 tsp. salt

Steps:

  • Combine all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate for at least 4 hours or a couple of days (or freeze for later use).
  • Place the contents of the bag in a heavy skillet and bring it to a boil. Lower the heat to a simmer, cover and cook for about 30-40 minutes or until the meat is tender.

Nutrition Facts : Calories 818 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 58 grams fat, Fiber 1 grams fiber, Protein 62 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 853 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 30 grams unsaturated fat

ARROZ A LA MEXICANA



Arroz a la Mexicana image

Provided by Rick Martinez

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups long-grain rice, such as Carolina
1/4 cup schmaltz, rendered lard or vegetable oil
3 cloves garlic, finely grated
3 medium carrots, finely chopped
1/2 medium white onion, chopped
Kosher salt
3 tablespoons tomato paste
4 cups homemade chicken stock or low-sodium chicken broth
1/3 cup frozen green peas, thawed
1 serrano chile, halved lengthwise (seeded if you prefer mild heat)

Steps:

  • Heat a large skillet over high heat. Add the dry, unwashed rice, tossing or stirring constantly, until toasted and very brown and nutty, about 8 to 12 minutes. Transfer to a heatproof bowl.
  • Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the schmaltz, garlic, carrots, onions and 5 teaspoons salt and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 6 to 8 minutes. Add the tomato paste and cook, stirring and scraping the bottom of the skillet, until fragrant and brick red colored, about 1 minute. Add the stock and bring to a boil. Stir in the rice, top with the peas and chile, reduce the heat to low, cover and cook undisturbed for 20 minutes. Check to see if all the liquid has been absorbed; if not, continue to cook and check again after 10 more minutes. Once the liquid has been absorbed, remove from the heat and let sit, covered, for 10 minutes before serving.

ARROZ AMARILLO



Arroz Amarillo image

Provided by Food Network

Time 1h35m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon whole achiote seeds
1/2 cup olive oil
2 green bell peppers, roughly chopped
2 tomatoes, roughly chopped
1 bunch fresh cilantro
1 white onion, roughly chopped
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/2 tablespoon achiote powder
1/2 tablespoon turmeric
1 cup long-grain rice
2 cups chicken stock, heated

Steps:

  • For the achiote oil: Heat the oil and achiote seeds in a saute pan over low heat for 5 minutes. Strain the oil and let cool. Set aside 3 tablespoons for the refrito, and reserve the remaining oil for another use.
  • For the refrito: Place the peppers, tomatoes, cilantro and onions in a food processor and pulse until blended. Add in 3 tablespoons of the achiote oil and season the mixture with salt and black pepper. Stir everything together and chill until needed. Set aside 1/2 cup for the arroz amarillo, and then reserve the rest for another use.
  • For the arroz: Heat the oil in a pot over medium heat. Add 1/2 cup refrito, achiote powder and turmeric and saute for 2 to 3 minutes. Stir in the rice until evenly coated with the refrito mixture. Stir in the hot chicken stock and bring to a boil. Boil for about 10 minutes, and then reduce the heat to a simmer, cover the pot, and continue to cook the rice for 20 minutes. Chill the rice before serving.

Tips:

  • Choose the right cut of steak. For this recipe, a flank steak or skirt steak is best. These cuts are relatively thin and cook quickly, making them ideal for stir-frying.
  • Marinate the steak. Marinating the steak in achiote paste, orange juice, and spices helps to tenderize the meat and infuse it with flavor.
  • Cook the steak over high heat. This will help to create a nice sear on the outside of the steak while keeping the inside juicy.
  • Don't overcook the steak. Steak is best when it is cooked to medium-rare or medium. Overcooking will make it tough and dry.
  • Serve the steak with your favorite sides. Rice, beans, and vegetables are all great options.

Conclusion:

This Sabroso Bistec al Achiote con Arroz is a delicious and easy-to-make dish that is perfect for a weeknight meal. The steak is tender and flavorful, and the achiote paste gives it a unique and vibrant flavor. The rice is fluffy and flavorful, and the vegetables add a nice crunch and freshness. This dish is sure to please everyone at your table.

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