Easy Shredded Beef Over Rice Recipes

CHEESY BEEF 'N' RICE

Steps:

• In a large saucepan, saute rice and garlic in butter until golden brown. Stir in water, carrots, bouillon, parsley, salt, basil and onion. Bring to a boil. reduce heat; cover and simmer for 5 minutes. Stir in beef. Transfer to a greased 9-in. square baking dish. Cover and bake at 325° for 45 minutes, stirring twice. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

CUBAN-STYLE SHREDDED BEEF AND RICE

Steps:

• Combine the steak, broth, and peeled garlic in a medium nonstick skillet and bring to a boil over high heat. Reduce the heat and simmer, covered, until the steak is very tender, about 1 hour.
• Remove the skillet from the heat and let stand 15 minutes. Reserve 1⁄2 cup of the broth; save the remaining broth for another use. Discard the garlic. Transfer the steak to a cutting board; with 2 forks, shred the beef.
• Wipe out the skillet. Add the oil and set over medium-high heat. Add the onion and minced garlic and cook, stirring occasionally, until the onion is slightly softened, about 4 minutes. Stir in the tomatoes, jalapeño pepper, oregano, cumin, and salt; cook, stirring, 5 minutes longer. Stir in the shredded beef and the reserved 1⁄2 cup broth. Continue to cook until most of the liquid is evaporated, about 3 minutes.
• Remove the skillet from the heat and stir in the cilantro. Serve with the rice and lime wedges. Yields 3⁄4 cup beef mixture and 1 cup rice per serving.

EASY SHREDDED BEEF OVER RICE

Steps:

• Rub both sides of roast with fajita seasoning.
• Cook roast in hot oil in a large Dutch oven pot over med-high heat until browned on all sides.
• Combine stewed tomatoes and water; pour over roast in Dutch oven.
• Cover, reduce heat to low and cook 4 hours or until tender.
• Remove roast and shred using 2 forks.
• Skim fat from tomato liquid in Dutch oven, and discard.
• Stir shredded beef into tomato liquid. Combine rice and parsley.
• Serve beef mixture over rice.

SOUTHWESTERN BEEF AND RICE SKILLET

Steps:

• In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, 8-10 minutes, breaking beef into crumbles; drain., Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.