Carne Asada con Calabacita y Arroz Mexicano
Savor the flavors of Mexico with this hearty dish featuring tender beef roast, sautéed yellow squash, and flavorful brown rice, all infused with the bold aromas of cumin, chili powder, and fresh cilantro. This Carne Asada con Calabacita y Arroz Mexicano is a delightful twist on traditional Mexican cuisine. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Mexican
- mexican
- slot-machine-generated
- beef roast
- yellow squash
- brown rice
Ingredients
- 1.5lbsbeef roast, cut into thin slices
- 2mediumyellow squash, diced
- 1cupbrown rice, rinsed and drained
- 1largeonion, diced
- 3clovesgarlic, minced
- 1tspcumin, ground
- 1tspchili powder, ground
- 2tbspstomato paste, canned
- 2tbspslime juice, freshly squeezed
- 1/4cupcilantro, chopped
- 2tbspsvegetable oil, none
- to tastenonesalt, none
- to tastenonepepper, none
Nutrition
420
105 per serving
35g
70% DV
20g
29% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 5g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced beef roast and cook for 3-4 minutes per side, or until browned. Remove the beef from the skillet and set aside.
8mmedium-high heat - 2
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the diced onion and cook for 3-4 minutes, or until translucent. Add the minced garlic and cook for an additional 1 minute.
4mmedium heat - 3
Add the diced yellow squash to the skillet and cook for 4-5 minutes, or until tender. Season with salt and pepper to taste.
5mmedium heat - 4
In a large saucepan, bring 2 cups of water to a boil. Add the brown rice and reduce heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and fluffy.
15mlow heat - 5
In a small bowl, whisk together the ground cumin, chili powder, and tomato paste. Add the freshly squeezed lime juice and stir to combine.
2mnone - 6
Add the cooked beef roast back into the skillet with the onion and squash mixture. Pour the cumin-lime sauce over the top and stir to combine. Cook for an additional 2-3 minutes, or until the sauce has thickened slightly.
3mmedium heat - 7
To serve, divide the cooked brown rice onto four plates. Top with the beef and squash mixture, and garnish with chopped cilantro.
2mnone - 8
Serve immediately and enjoy!
1mnone