Mexican orange roast with fiesta rice
Mexican orange roast with fiesta rice recipe in the beef category
Recipe ingredients:
- 1, 5 pounds, beef eye round roast
- 3/4 teaspoon freshly ground pepper
- 3 cups orange juice
- 2 tablespoons grated orange peel
- 2 cloves garlic, minced
- 2 cups boiling water
- 1/3 cup orange marmalade
- 1 tablespoon salt
- 1 orange
- 1 tablespoon all purpose flour
- 2 teaspoons prepared mustard
- Fiesta rice:
- 1/2 cup chopped onions
- 1/4 cup chopped green bell pepper
- 1, 10 ounces, can beef broth
- 1/4 cup butter
- 1 cup rice
- 1 tomato, chopped
Recipe method:
- Season the roast with 2 1/2 teaspoons of salt and pepper.
- Place in a shallow roasting pan.
- Cover with foil and bake at 375 degrees F for 30 minutes.
- Remove foil. Pour off drippings.
- Remove top and pulp from orange to form a cup, reserving juice.
- Add orange juice to make 3 cups. Reserve orange cup.
- Mix orange juice, peel, garlic and remaining salt. Pour over roast.
- Roast, uncovered for 2 hours, basting frequently.
- Place roast on a serving platter.
- Skim fat from pan drippings and place the roasting pan over direct heat.
- Blend in flour. Add water, stirring and scraping bottom of pan.
- Cook over low heat for 5 minutes.
- Stir in marmalade and mustard.
- Carve the roast into thin slices.
- Place fiesta rice around meat.
- Fiesta rice:
- Saute onion and green pepper in butter.
- Add rice and continue cooking, stirring occasionally until rice browns.
- Add water to beef broth to make 2 cups.
- Add rice. Cover and simmer 15 minutes.
- Add tomato. Continue cooking until all liquid is absorbed.
- Pour the sauce in the reserved orange cup and on the platter.
- Garnish with parsley.