carne asada w. Mexican rice & grilled red pepper & onion

Directions:

Preheat oven to 400 degrees.

For the meat: Place an indoor griddle over medium heat. Once warm, place a piece of carne asada on the pan. Cook for 3-4 minutes on each side, or until meat reaches the desired doneness. In a small skillet, heat olive oil, then add sliced onion and cook until caramelized about 25 minutes.

Place bell pepper on a cookie sheet and roast in the oven for 25-30 minutes, until charred, turning every 10 minutes. Remove pepper from the oven and place in a glass bowl; cover with plastic wrap. Once the pepper is cool enough to handle, remove the skin and seeds, then slice them into lengthwise pieces.

For the rice: Warm a large skillet over medium heat, then add enough corn oil to cover the bottom of the pan. Rinse and strain the Jasmine rice, then pour into a pan and toast, for about 20 minutes, stirring occasionally. Cook rice until golden brown and aromatic. Adjust heat as necessary, to make sure the rice doesn’t burn.

Add 5 cups chicken broth and 1 tbsp. Knorr Caldo con Sabor de Pollo to rice and cook until absorbed about 15-20 minutes. While rice is cooking, par-boil 4 large Roma tomatoes to remove the skin (boil until the skin of the tomato cracks). Peel tomatoes then place in blender. Add approximately 3-4 tbsp. diced onion, 2 cloves garlic, 2 tbsp. Knorr Caldo con Sabor de Pollo and puree. Thin mixture with about ¼ cup water, depending on the thickness of the sauce. Once the rice is cooked, mix with tomato puree and gently stir. Season with salt and pepper, as necessary. Adapt and add vegetables, such as corn, if desired.