Fresh Market sells beef kabobs ready to cook marinated in a delicious Carne Asada blend. The Impromptu cook picked some up on the fly and then, when it was time to cook, she asked herself the important question:
What goes with Carne Asada?
It’s a dish my husband orders when we dine out at Mexican restaurants, but personally I hadn’t ever tried it! So this impromptu meal came from me looking in the cupboard and refrigerator to see what we had on hand.
Wow, it turned out so amazing that I had to write it down. Mostly so I’ll remember it and can make it again. Because, as you know, I tend to forget to plan ahead and end up throwing things together at the last minute. If I have the recipe online, I can literally pull it up when I’m in the grocery store and be sure to get all the ingredients I’ll need. You can too! And, you’ll want to, because this was definitely a
TEN!!
When on KETO diet, just don’t eat the rice, chips or fruit. Everything else should be fill you up anyway.
INGREDIENTS (this fed three, with leftovers):
Main Ingredient:
3 kebobs of Carne Asada marinated beef (Fresh Market or use your own recipe)
***
Rice blend:
1 c white rice
1 small can dark red kidney beans, drained
1 small can Glory tomatoes, okra and corn blend, drained
1/2 small can diced green chiles, drained
Seasonings: Salt, pepper, allspice, garlic powder, Monterey Steak seasoning
***
Vegetable Stir Fry:
2 zucchini, peeled and chopped
1 yellow squash, peeled and chopped
1/2 bunch celery hearts, chopped
1 vidalia onion, chopped
1 green pepper, chopped
1 large roasted red pepper, chopped (I used pre-cooked from a jar)
1/2 can chopped green chiles (rest of what not used in rice blend)
Seasonings:
Salt, pepper, Monterey Steak Seasoning, garlic powder
***
Extras:
Honey mango, Cutie mini mandarins, sour cream, Tostito chips, salsa
DIRECTIONS:
Cook rice in covered sauce pan (1 cup rice to 2 cups boiling water, with dash of olive oil and salt), putting the rice in when the water boils, and then turn it down to low and cover it. Set a timer for 15 minutes to check it. If there are holes in the rice layer (water gone), turn off the heat but leave it covered to finish cooking another 5 minutes off the heat.
While rice is cooking, chop all veggies as noted in ingredient list, then heat a wok with about 2 T olive oil
Preheat oven to 275 degrees.
Pull the meat off the kebobs and sear them in the hot wok, over high heat on each side, about 3 minutes a side.
Use tongs to place the meat into a large overproof serving dish, then turn the wok’s heat down to medium-high.
To the wok with existing juices and seasoning from the meat still in it, add the onions, celery and green pepper and saute until golden. Then add remaining veggies (zucchini, squash, red pepper, green chiles) and stir-fry until soft. Add seasonings while stir-frying, to taste. You may have to add another tablespoon or two of oil during this process.
When the rice is cooked, add to it the can of kidney beans, tomato/okra blend and green chiles, along with the seasonings listed above, to taste. I used about 1/4 to 1/2 teaspoon of ground allspice–I didn’t measure, I just sprinkled about that much and stirred it in, to taste.
When all is done, remove the meat from the oven and push it to one side of the dish. Spoon in the rice mixture next to that, and then the vegetables.
Garnish with slices of honey mango and pieces of Cutie oranges.
Serve with sour cream, a simple salad with shredded Mexican cheddar blend cheeses, and perhaps some Tostitos with salsa.
Tell me what you think once you’ve tried it or tell me what you make to go with your Carne Asada main dish. I’d love to hear from you in comments below!
Happy Mealtime,
Joan T Warren
Thanks for reading! For life inspiration, visit my other blogs here:
Impromptu Cuisine 