Arroz Con Vaca
Arroz Con Vaca
Ingredients
For the Arroz Con Vaca
- 2 pounds flank steak
- 2 bell peppers, diced (one red, one green recommended)
- 1 onion, large, diced
- 6 garlic, to 8 cloves, minced
- 8 ounces tomato sauce, 1 can
- 1 cup peas
- 12 fluid ounces beer, light-colored lager recommended
- 2 tablespoons homemade Sazon
- 2 tablespoons olive oil
- 2 cups Valencia rice
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Place the 2 pounds of flank steak into a large pot. Add enough water to completely cover the steak. Season the water generously with salt and pepper to taste. Bring the water to a boil over high heat.
⏱️ 10 min
- 2
Once boiling, reduce the heat to low, cover the pot, and let the steak simmer until it is tender enough to be easily shredded with a fork. This will take approximately 60-75 minutes.
⏱️ 75 min
- 3
Carefully remove the cooked flank steak from the pot and set aside. Strain and reserve 3 cups of the beef cooking broth for later use in the rice. Allow the cooked flank steak to cool slightly, then shred it using two forks.
⏱️ 10 min
- 4
In a separate large pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Add the 1 large diced onion and 2 diced bell peppers. Sauté the vegetables, stirring occasionally, until they become translucent, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in the 6 to 8 minced cloves of garlic and 2 tablespoons of homemade Sazon. Continue to stir and cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 6
Pour in the 8 ounces of tomato sauce and the 12 fluid ounces of beer. Add the 3 cups of reserved beef broth (or chicken stock/water if preferred). Stir all ingredients together well and bring the mixture to a gentle simmer.
⏱️ 5 min
- 7
Add the 2 cups of Valencia rice to the pot with the sauce mixture. Stir thoroughly to ensure the rice is evenly coated and submerged in the liquid. Bring the mixture back to a boil.
⏱️ 2 min
- 8
Once boiling, reduce the heat to low, cover the pot tightly, and cook until all the liquid has been absorbed and the rice is tender, about 18-20 minutes. Do not lift the lid during this time.
⏱️ 20 min
- 9
Once the rice is cooked, gently stir in the shredded flank steak and the 1 cup of peas. Cover the pot again and let it heat through for 2-3 minutes.
⏱️ 3 min
- 10
Fluff the Arroz Con Vaca with a fork. Serve hot, garnished with fresh chopped cilantro.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Arroz Con Vaca
For the Arroz Con Vaca
- 2 pounds flank steak
- 2 bell peppers, diced (one red, one green recommended)
- 1 onion, large, diced
- 6 garlic, to 8 cloves, minced
- 8 ounces tomato sauce, 1 can
- 1 cup peas
- 12 fluid ounces beer, light-colored lager recommended
- 2 tablespoons homemade Sazon
- 2 tablespoons olive oil
- 2 cups Valencia rice
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Place the 2 pounds of flank steak into a large pot. Add enough water to completely cover the steak. Season the water generously with salt and pepper to taste. Bring the water to a boil over high heat.
⏱️ 10 min - 2
Once boiling, reduce the heat to low, cover the pot, and let the steak simmer until it is tender enough to be easily shredded with a fork. This will take approximately 60-75 minutes.
⏱️ 75 min - 3
Carefully remove the cooked flank steak from the pot and set aside. Strain and reserve 3 cups of the beef cooking broth for later use in the rice. Allow the cooked flank steak to cool slightly, then shred it using two forks.
⏱️ 10 min - 4
In a separate large pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Add the 1 large diced onion and 2 diced bell peppers. Sauté the vegetables, stirring occasionally, until they become translucent, about 5-7 minutes.
⏱️ 7 min - 5
Stir in the 6 to 8 minced cloves of garlic and 2 tablespoons of homemade Sazon. Continue to stir and cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 6
Pour in the 8 ounces of tomato sauce and the 12 fluid ounces of beer. Add the 3 cups of reserved beef broth (or chicken stock/water if preferred). Stir all ingredients together well and bring the mixture to a gentle simmer.
⏱️ 5 min - 7
Add the 2 cups of Valencia rice to the pot with the sauce mixture. Stir thoroughly to ensure the rice is evenly coated and submerged in the liquid. Bring the mixture back to a boil.
⏱️ 2 min - 8
Once boiling, reduce the heat to low, cover the pot tightly, and cook until all the liquid has been absorbed and the rice is tender, about 18-20 minutes. Do not lift the lid during this time.
⏱️ 20 min - 9
Once the rice is cooked, gently stir in the shredded flank steak and the 1 cup of peas. Cover the pot again and let it heat through for 2-3 minutes.
⏱️ 3 min - 10
Fluff the Arroz Con Vaca with a fork. Serve hot, garnished with fresh chopped cilantro.
⏱️ 2 min