Beef Skewers with Bell Peppers, Corn Rice, and Cilantro Dressing
Beef Skewers with Bell Peppers, Corn Rice, and Cilantro Dressing
ingredients
___Rice
1 ½ cup Extra long grain rice Verde Valle®
1 medium onion, chopped
3 garlic cloves, peeled
¾ cup vegetable oil
½ onion, chopped
2 dientes de ajo sin piel
¼ cup of water
2½ to 3 cups hot water
¾ tablespoon salt
3 serrano chilies
4 cilantro or parsley branches
3 tablespoons butter
½ onion, grated
¾ cup Raisins Verde Valle®
1 ¼ cup pip
1 pack corn rice, Verde Valle
½ kg beef fillet, cubed
1 red onion, cubed
1 red bell pepper, cubed
1 green bell pepper, cubed
1 yellow bell pepper, cubed
Salt and pepper, to taste
Skewers
2 cups fresh cilantro
1 garlic clove
1 serrano chili
2 tablespoons lime juice
¼ cup olive oil
Salt and pepper, to taste
PREPARATION
- Assemble the skewers by alternating beef cubes with onion and bell peppers. Drizzle with a bit of oil, season with salt and pepper, and grill until cooked. Keep warm.
- For the cilantro dressing, blend the cilantro, garlic, chili, lime juice, and olive oil until smooth.
- Open the corn rice pack, gently squeeze the sides to loosen the rice, microwave for 90 seconds, and carefully remove using a kitchen glove.
- Serve the corn rice with the skewers on top, and accompany with the cilantro dressing. Enjoy.
