Ingredients with Measurements:
- 1 cup of white rice
- 1 pound of beef sirloin, thinly sliced
- 1/2 pound of ham, thinly sliced
- 1/2 pound of chorizo, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1/2 cup of mayonnaise
- 1/4 cup of ketchup
- 1 tablespoon of yellow mustard
- 1 tablespoon of Worcestershire sauce
- 1/2 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Large skillet
- Rice cooker or pot with lid
Step-by-step instructions:
1. Cook the rice according to package instructions and set aside.
2. In a large skillet, heat the vegetable oil over medium-high heat.
3. Add the beef sirloin and cook until browned, about 5 minutes.
4. Add the ham, chorizo, green and red bell peppers, onion, and garlic to the skillet. Cook until the vegetables are tender and the meats are cooked through, about 10 minutes.
5. In a small bowl, mix together the mayonnaise, ketchup, yellow mustard, Worcestershire sauce, paprika, salt, and pepper.
6. Add the sauce to the skillet and stir to combine with the meat and vegetables. Cook for an additional 2-3 minutes.
7. To assemble the rice bowls, divide the cooked rice between four bowls. Top each bowl with the meat and vegetable mixture.
8. Garnish each bowl with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 650
Total fat: 37g
Saturated fat: 10g
Cholesterol: 120mg
Sodium: 1500mg
Total carbohydrates: 45g
Dietary fiber: 2g
Sugar: 8g
Protein: 32g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Chicken or pork can be used instead of beef sirloin.
- Turkey or salami can be used instead of ham.
- Linguica or pepperoni can be used instead of chorizo.
- Red or yellow onion can be used instead of white onion.
Variations:
- Add black beans or corn to the meat and vegetable mixture.
- Top the rice bowls with shredded cheese or avocado.
- Serve the meat and vegetable mixture on a sandwich roll instead of over rice.
Tips and tricks:
- Thinly slicing the meat and vegetables will help them cook more quickly.
- Be sure to stir the meat and vegetable mixture frequently to prevent sticking.
- Adjust the amount of sauce to your liking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the rice bowls in colorful bowls or on decorative plates.
Garnishes:
Fresh cilantro
Pairings:
Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Black beans and rice
- Grilled corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the meat and vegetables are sticking to the skillet, add a little more oil.
- If the meat and vegetables are not cooking evenly, adjust the heat as needed.
Food safety advice:
- Be sure to cook the meat to an internal temperature of 145°F.
- Wash your hands and all surfaces and utensils that come into contact with raw meat.
Food history:
Tripleta is a popular sandwich in Puerto Rico that typically includes beef, ham, and chorizo. This recipe puts a twist on the classic sandwich by serving it over rice.
Flavor profiles:
Savory, smoky, tangy
Serving suggestions:
Serve the rice bowls with a side of hot sauce for those who like it spicy.
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Region: Puerto Rican