Rice – How to Make Rice with Churrasco (Skirt Steak) Recipe [Episode 094]

In today’s video I am making a very tasty and wonderful rice recipe, Rice with Churrasco or skirt steak; another one of my favorites from Chef Pieñeiro. I cannot tell you this is a traditional Puerto Rican dish, because it is not for me. When I was growing up, I never ate Rice with Churrasco… I never ate a Churrasco steak! If you like rice, this one you must try; it is really delicious.

2 ½ lbs. of Churrasco (skirt) steak cut in strips
4 cups of long grain rice
4 cups of beef broth or stock
½ cup mini-sweet peppers and culantro mix (6 mini-sweet peppers or ½ red bell pepper and ½ green bell pepper; and 4-5 culantro leaves)
1 diced medium onion
4-5 mashed garlic cloves
½ cup diced cilantro
1 tablespoon Romero leaves
2-3 Bay leaves
Kosher salt
¼ cup olive oil

Heat in HIGH temperature the olive oil in a pan big enough to cook the rice.
Seal the Churrasco until brown.
Mix with the cooked Churrasco the Onions.
Add the sofrito (or a mixture of mini-sweet peppers, cilantro and culantro).
Add the Romero and Bay leaves.
Add the garlic.
Add the rice.
Add the beef broth or stock.
Mix well; add salt if necessary.
Add the ½ cup of diced cilantro.
Lower the temperature to MEDIUM; let the rice absorbed the liquid partially covered.
Stir, cover, and lower the temperature to LOW.
Cook for 25-30 minutes.
Serve with your favorite salad or favorite side dish.

ENJOY IT! Buen Provecho!

Bushwick Tarentella – Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1300002
Artist: http://incompetech.com/

Link to Simple Sunday Afternoons channel: https://www.youtube.com/channel/UCwhNdnBlzwsuWHbH4EEqRfg

eMail: simplesundayafternoon@gmail.com; luzdeliamaldonado@gmail.com

Simple Sunday Afternoons
PO Box 190895
San Juan PR 00919-0895

1/4 tsp (teaspoon)=1 ml (milliliter)
1/2 tsp=2.5 ml
3/4 tsp=4 ml
1 tsp=5 ml
2 tsp=10 ml
1 tbsp (tablespoon) = 1/2 liquid ounce=15 ml
2 tbsp = 1 liquid ounce= 30 ml
1/4 cup= 60 ml
1/3 cup= 80 ml
1/2 cup= 120 ml
2/3 cup= 160 ml
3/4 cup= 180 ml
1 cup = 8 liquid ounces=240 ml
2 cups = 16 liquid ounces =1 pint=460 mil
3 cups=700 mil
4 cups =1/4 gallon= 0.95 lb

1/4 ounce= 7 gr (grams)
1/2 ounce= 14 gr
3/4 ounce=21 gr
1 ounce= 28 gr
2 ounce= 57 gr
8 ounce (1/2 lb)=227 gr
16 ounce (1 lb)=454 gr
35.25 ounce (2.2 lb)=1 kg (kilogram)