ARROZ CON CARNE

(Yields 6-8 portions)

2 tsp – Canola oil

275g or 3 ea – Italian sausage, ½” coins

2 lbs – Grilling steak (ribeye or strip), 1” cubes

1 small – Onion, diced

½ ea – Green, red and yellow peppers, julienne

2 tsp – Garlic, minced

2 Tbsp – Adobo peppers in sauce, minced

284mL – Canned diced tomatoes

1 cup – Black beans, drained and rinsed

1 tsp – Paprika

1 tsp – Dried oregano

½ tsp – Cumin

2 cups – Long grain rice, rinsed

2 Tbsp – Butter

1 L – Beef stock, no salt added

To Taste – Salt and Pepper

Garnish:

Chopped parsley or cilantro

Lime wedges

Method:

1. Heat a large Dutch oven over medium‑high heat and add the canola oil. Add the sausage coins and sear until browned on both sides. Remove with a slotted spoon and set aside.
2. Pat the steak cubes dry and season generously with salt and pepper. Add to the pot and sear on all sides in the rendered sausage fat. Remove and set aside.
3. Add the diced onion and julienned peppers to the pot. Sauté 2–3 minutes until softened. Add garlic and cook 1–2 minutes more, avoiding burning. Season lightly with salt and pepper.
4. Stir in the minced adobo peppers, paprika, oregano, and cumin. Cook for about 2 minutes until aromatic.
5. Add the canned tomatoes and use their liquid to deglaze the pot, scraping up browned bits. Simmer for 1-2 minutes.
6. Add the butter and let it melt. Stir in the rinsed rice, coating it well. Toast for about 2 minutes, seasoning again with salt and pepper.
7. Add the black beans, sausage, and steak back into the pot. Pour in the beef stock gradually while stirring to combine.
8. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 28–30 minutes until the rice is tender and the liquid is absorbed.
9. Fluff the rice gently and finish with chopped parsley or cilantro. Serve with lime wedges.

Notes:

• If the rice is slightly firm after 30 minutes, add ¼ cup stock or water, cover, and cook 5 more minutes.
• For extra heat, use spicy Italian sausage, or add in additional adobo pepper/sauce for added smokiness.
• Seasoning as you go helps to deepen the flavour in each layer of cooking.

– Curated by Chef Anna Hymers for the September 2026 edition of Cattle Country.