This Mexican Beef Enchilada Rice is a real crowd-pleaser! Its quick cook time means you can spend more time with family and friends.
Heat the oil in a skillet with a lid over medium heat.
Add the beef and brown on all sides, 5-7 minutes. Add onions and garlic and sauté until tender, about 5 minutes.
Add chilies, tomatoes, water, chili powder, oregano, and salt. Stir to combine. Bring to a boil, then reduce heat and simmer for 5 minutes.
Stir in rice, cover with lid and remove from heat. Let stand for 5 minutes. Sprinkle with cilantro and arrange cheese on top. Cover until ready to serve.
Top with chopped onion, crema and a sprinkle of cayenne for some heat. Serve with tortilla chips for scooping.
Chili powder: Consisting of a red-colored blend of powdered spices, chili powder is spicy because of cayenne pepper. It also contains other spices such as cumin, garlic powder, oregano and paprika. Chili powder can be found in a variety of different recipes such as: Chili Supper, Spiced Quinoa Rice and Easy Beans and Rice.
Paprika: Paprika, on the other hand, is made from dried peppers. Depending on what type of peppers are used, it can range from mild to moderately spicy and smoky.
The main difference between the two is that paprika is made from a singular chili, while chili powder is often a combination of chiles and includes other ingredients such as cumin and garlic powder.
To mince garlic, begin by placing a whole bulb of garlic on a cutting board with the root side down. Press down on top of the bulb with the heel of your hand to loosen the cloves.
Then, use your fingers to open and separate the cloves from the root. Now that you have individual cloves, grab as many as you need for your recipe.
Use a knife to trim the root end and tip of each garlic clove. Place the flat side of a chef’s knife over a clove, with the blade facing away from you.
Use gentle pressure to lightly crush the clove between the cutting board. The papery skin should be easy to peel away from the clove.
Place your free hand on the top of the blade, near the tip, with fingertips touching the edge to help secure the knife (the tip should stay in the same place as you mince). Rock the knife up and down, from left to right, back and forth in a fanning motion until chopped or minced to the desired size.
It’s best to mince fresh garlic just before adding it to a dish. The more time that garlic has to break down, the more enzymes are released and the more allicin is produced. More time equals more flavor, but it can also become overpowering if left sitting too long.
If not using immediately, cover your garlic in a small airtight container in the refrigerator until ready to use. It’s best to use the garlic right away, or within an hour of chopping. Once the garlic sits for more than 6 hours, it can become very bitter and overpowering in a recipe.
No! Chopped garlic is coarser, about 1/8-inch or larger, and has more of a bite compared to minced garlic. Chopped is good for flavoring stews, soups or just for flavoring oil in dishes. Minced garlic is finer, around the size of small grains of couscous. Minced is better for sauces, dressings, or a dish that is sautéed and cooked quickly so that you don’t have large pieces lingering, like stir-fries.