Tuesday June 25th 2019

Mexican Roast Beef with Rice

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Rating: 2.2/5 (12 votes cast)

Recipe: Mexican Roast Beef with Rice

Summary: For a Mexican twist on all-American beef roast, baste the meat with a lime-coriander marinade.


  • 1 3/4 pounds boneless beef triangle tip (tri-tip) or top round roast, trimmed of fat

  • 1/4 cup lime juice
  • 1/3 cup water
  • 1 tablespoon reduced-sodium soy sauce
  • 3/4 teaspoon ground coriander
  • 2 cloves garlic, minced or pressed
  • About 2 cups beef broth
  • 1 cup long-grain white rice
  • 1/4 cup sliced green onions
  • Salt and pepper


  1. Set meat in an 8 by 12-inch roasting pan.
  2. In a non-metal bowl, mix lime juice, water, soy sauce, coriander, and garlic.
  3. Measure out 1/3 cup of the lime mixture to use for basting; set remainder aside to use in rice.
  4. Brush some of the reserved 1/3 cup lime mixture evenly over meat.
  5. Roast in a 450° oven, basting 4 times with lime mixture, until a meat thermometer inserted in thickest part of meat registers 135°F for rare (about 40 minutes).
  6. After 25 minutes, check temperature every 5 to 10 minutes.
  7. If pan drippings begin to burn, add 4 to 6 tablespoons water to pan and stir to scrape browned bits free.
  8. While meat is roasting, measure remaining lime mixture; add enough broth to make 2 cups liquid.
  9. Pour into a 2 to 3-quart pan; bring to a boil over medium-high heat.
  10. Add rice; return to a boil, stirring.
  11. Reduce heat, cover, and simmer until liquid has been absorbed and rice is tender to bite (about 20 minutes).
  12. Remove from heat; keep warm,
  13. When meat is done, transfer it to a board, cover loosely, and let stand for 10 minutes.
  14. Then pour drippings from roasting pan into rice; also stir in any meat juices that have accumulated on board.
  15. Add onions and stir to blend.
  16. To serve, thinly slice meat across the grain; serve with rice.
  17. Season to taste with salt and pepper.

Quick notes

Makes 6 servings.

Per serving: 291 calories (18% calories from fat), 31g protein, 27g carbohydmtes, 6 g total fat (2 g saturated fat), 80 mg cholesterol, 461 mg sodium

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: Mexican


Mexican Roast Beef with Rice, 2.2 out of 5 based on 12 ratings
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