Ingredients for Enna's Cuban Beef And Rice Skillet
- Refrigerated Cooked Beef Roast With Au Jus Sauce
- 2 cups cooked rice
- 2 cloves minced garlic
- Diced Tomatoes
- Diced Green Chilies
- Green Olives
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
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How to Make Enna's Cuban Beef And Rice Skillet
- Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat.
- Add 2 cloves of minced garlic and cook for 2 minutes, until fragrant.
- Add 2 cups of shredded roast beef (about 8 ounces) and 1/2 cup of its gravy to the pan.
- Cook for 2-3 minutes, stirring frequently, until heated through and the garlic is well incorporated.
- Add one (14.5 ounce) can of diced tomatoes, undrained, and one (4 ounce) can of chopped green chiles, undrained.
- Stir well and simmer for 3-5 minutes.
- Stir in 1/2 cup of chopped olives (green or Kalamata) and simmer for another 3-5 minutes.
- Add 2 cups of cooked rice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Simmer for 3-5 minutes, or until heated through and flavors have melded.
- Serve hot and enjoy! (Optional: Add 1/4 teaspoon of cayenne pepper for extra heat.)
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
29g
Fat
3g
Carbs
13g
