Time 1h15m Yield 4-6 , 4-6 serving(s) Number Of Ingredients 10 Steps:
In large non-stick skillet, saute onion and garlic in olive oil. Add ground round and brown well. Add rice, carrots, parsley, beef or vegetable broth, and pepper. Stir well and bring to boil, stirring occasionally. Lower heat and simmer for 20 minutes. Add potatoes and continue cooking until potatoes are tender or approximately one hour.
Time 45m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Cook for 30 minutes the milk, rice, and 1/3 cup of sugar. Beat egg yolks, 1/3 cup sugar, and vanilla. Incorporate the egg mixture to the rice and cook for 2 extra minutes stirring continuously. ENJOY!
More about “rice uruguayan recipes”
Time 1h55m Yield 12 Number Of Ingredients 19 Steps:
Place chorizo in a large skillet over medium heat. Cook, turning occasionally and pricking each link with a fork to release some of the fat, until browned, 4 to 5 minutes. Remove sausages and slice when cool enough to handle. Set aside. Heat oil in a large pot over high heat. Add beef and cook until browned, 3 to 4 minutes. Add reserved sausage slices, onion, leek, and garlic and saute until onion is translucent, about 3 minutes. Reduce heat to medium-low and stir in butternut squash, potatoes, and carrots. Add water and tomato sauce. If vegetables are not covered with liquid, add more water to cover. Add bouillon cube, oregano, cumin, salt, and pepper and bring to boil. Reduce heat to low and cook, stirring occasionally, until stew thickens up, about 1 hour. Add pasta, peas, lentils, and parsley. Cook until pasta is tender yet firm to the bite, 8 to 10 minutes. You may need to add more water at this point, since the pasta will absorb liquid and the stew may become too dry.
