Mexican > Rice

Suadero Rice Bowls Recipe

Ingredients with Measurements:
- 1 lb suadero meat, sliced into thin strips
- 1 cup white rice
- 2 cups water
- 1 tbsp vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup corn kernels
- 1 can black beans, drained and rinsed
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Lime wedges for serving

Special equipment needed:
- Large skillet
- Rice cooker or pot with lid

Step-by-step instructions:

1. Rinse the rice in cold water and drain. Add the rice and water to the rice cooker or pot and cook according to instructions until fully cooked.

2. Heat the vegetable oil in a large skillet over medium-high heat. Add the suadero meat and cook until browned on all sides, about 5-7 minutes.

3. Add the onion, garlic, red and green bell peppers, corn, black beans, cumin, chili powder, salt, and pepper to the skillet. Cook until the vegetables are tender, about 10-12 minutes.

4. To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with the suadero and vegetable mixture. Serve with lime wedges on the side.


- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Skillet: medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 450
- Total fat: 12g
- Saturated fat: 3g
- Cholesterol: 50mg
- Sodium: 350mg
- Total carbohydrates: 60g
- Dietary fiber: 10g
- Sugars: 6g
- Protein: 25g

Substitutions for ingredients:
- Suadero meat can be substituted with flank steak or skirt steak.
- White rice can be substituted with brown rice or quinoa.
- Red and green bell peppers can be substituted with any color bell peppers or poblano peppers.

Variations:
- Add sliced avocado or guacamole on top of the bowls.
- Top with shredded cheese or sour cream.
- Use the suadero and vegetable mixture as a filling for tacos or burritos.

Tips and tricks:
- To make the suadero meat more tender, marinate it in lime juice and salt for at least 30 minutes before cooking.
- Use a non-stick skillet to prevent the vegetables from sticking to the pan.
- Add more or less chili powder depending on your spice preference.

Storage instructions:
- Store any leftover suadero and vegetable mixture in an airtight container in the refrigerator for up to 3 days.
- Store any leftover rice in an airtight container in the refrigerator for up to 5 days.

Reheating instructions:
- Reheat the suadero and vegetable mixture in a skillet over medium heat until heated through.
- Reheat the rice in the microwave or on the stove with a splash of water until heated through.

Presentation ideas:
- Serve the bowls with a colorful garnish of chopped cilantro or diced tomatoes.

Garnishes:
- Lime wedges
- Avocado or guacamole
- Shredded cheese
- Sour cream
- Chopped cilantro
- Diced tomatoes

Pairings:
- Serve with a side of tortilla chips and salsa.
- Pair with a cold beer or margarita.

Suggested side dishes:
- Corn on the cob
- Grilled vegetables
- Black bean salad

Troubleshooting advice:
- If the suadero meat is tough, try marinating it in lime juice and salt for a longer period of time before cooking.
- If the rice is too dry, add a splash of water or chicken broth to the pot before reheating.

Food safety advice:
- Make sure to cook the suadero meat to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover food in the refrigerator within 2 hours of cooking.

Food history:
- Suadero is a traditional Mexican cut of beef that comes from the lower part of the belly. It is often used in tacos and other Mexican dishes.

Flavor profiles:
- The suadero meat is savory and slightly salty, while the vegetables add a sweet and slightly spicy flavor. The lime wedges add a tangy and citrusy flavor to the dish.

Serving suggestions:
- Serve the bowls with a side of tortilla chips and salsa for a complete Mexican meal.

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Region: Mexican

Taste: Savory, Tangy, Spicy, Aromatic, Flavorful