Beef And Rice Soup Mexican Style Recipes

Steps:

• Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
• Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
• Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
• Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
• Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

Steps:

• Heat half the oil in a soup pot over medium high heat, add the meat and brown on all sides.
• Remove the pan from the heat, and add the wine.
• Pour the meat/wine mixture into a bowl and set aside, then put the soup pot back on the heat.
• Add the remaining oil and let it heat for a minute, add the onions, stir and cover for 3 minutes.
• Then add the green pepper, chile, garlic and carrot, stir and cover, cooking for 3 minutes.
• Then it's time to add the coriander, cumin, cinnamon, oregano, bay leaf and orange zest.
• Now add the tomatoes and bouillon, along with the beef/wine mixture--bring all of this to almost a boil, when it starts to bubble, reduce the heat to low and cover.
• Simmer gently for one hour, stirring occasionally.
• When the hour is up, add the rice, raisins and chocolate, cover again, and simmer for another 1/2 hour, until rice is tender.
• (you may need to raise the heat up a bit) Ladle into bowl and garnish with the cilantro.

Steps:

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• In a frypan, let the oil get hot; cook meat (in batches if necessry) until browned on all sides; drain off fat.
• Add to a 4-6 quart slow-cooker: squash, carrots, onions, garlic, thyme, and basil.
• Place meat on top of vegetables.
• Pour in broth and wine Cover and cook on LOW for 7-10 hours.
• Add in spinach and rice; cover and cook 5-10 minutes or until rice is tender.

Steps:

• Place beef, bell peppers, and onion into a Dutch oven over medium heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add garlic and cook for 1 minute. Add diced tomatoes with chiles, black beans, corn, chicken broth, rice, sazon, and taco seasoning. Mix into beef.
• Cover and cook over medium-low heat until rice is cooked through and tender, 20 to 25 minutes.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; sauté 5 minutes. Add broth, tomatoes with juices, salsa and 1/4 cup cilantro; bring to boil. Cover and simmer 15 minutes.
• Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, then remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in medium bowl. Mix well. Shape meat mixture by generous tablespoonfuls into 1- to 1 1/4-inch balls. Add rice and meatballs to soup and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls and serve.