Ingredients with Measurements:
- 1 cup long-grain white rice
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon salt
- 1 pound flank steak
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Rice cooker or pot with lid
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear. Drain and set aside.
2. In a rice cooker or pot, combine the rice, coconut milk, water, and salt. Stir to combine.
3. Cook the rice according to the manufacturer's instructions or bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until the liquid is absorbed and the rice is tender.
4. While the rice is cooking, prepare the carne asada. In a large skillet, heat the olive oil over medium-high heat.
5. Season the flank steak with garlic powder, cumin, chili powder, salt, and black pepper. Rub the seasoning into the meat.
6. Add the steak to the skillet and cook for 4-5 minutes per side until browned and cooked to your desired doneness.
7. Remove the steak from the skillet and let it rest for 5 minutes before slicing it thinly against the grain.
8. Serve the sliced carne asada over the coconut rice with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes for the rice, 10 minutes for the carne asada
Temperature:
Rice: simmer on low heat
Carne asada: cook on medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 35g
Protein: 28g
Sodium: 670mg
Sugar: 2g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Chicken or shrimp can be used instead of flank steak.
- Coconut cream can be used instead of coconut milk.
Variations:
- Add diced bell peppers and onions to the skillet with the carne asada for added flavor and texture.
- Top the dish with chopped cilantro or scallions for a pop of color and freshness.
Tips and tricks:
- Make sure to let the carne asada rest before slicing it to ensure that the juices redistribute and the meat stays tender.
- Use a sharp knife to slice the carne asada against the grain for maximum tenderness.
- If the rice is too dry, add a splash of water or coconut milk to moisten it.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and carne asada in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dish in a large platter with the sliced carne asada arranged on top of the coconut rice.
Garnishes:
Garnish with lime wedges, chopped cilantro, or scallions.
Pairings:
This dish pairs well with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Grilled or roasted vegetables
- Black beans
- Plantains
Troubleshooting advice:
- If the rice is too wet, remove the lid and continue cooking until the excess liquid evaporates.
- If the carne asada is tough, try marinating it in a mixture of lime juice, olive oil, and spices for a few hours before cooking.
Food safety advice:
- Make sure to cook the carne asada to an internal temperature of 145°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Arroz con coco y carne asada is a popular dish in Latin American cuisine, particularly in the Caribbean region. The combination of coconut rice and grilled meat is a flavorful and satisfying meal that has been enjoyed for generations.
Flavor profiles:
This dish is savory, slightly sweet, and has a hint of spice from the chili powder and cumin.
Serving suggestions:
Serve the dish with lime wedges on the side for a bright burst of acidity that complements the rich coconut rice and savory carne asada.
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