Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Mexican / Pressure Cooker Stew Meat With Sauce for Mexican Rice Recipe
    Lost? Site Map

    Pressure Cooker Stew Meat With Sauce for Mexican Rice

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Montana Heart Song's Note:

    Stew meat, wild game, or tough cuts of meat in small 2" or smaller chunks. When cooked, freeze the meat and sauce separately.OAMC if you wish. Simple recipe! If there is bones in the meat, cook for 20 minutes 15 pounds pressure.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For Pressure Cooker

    For Sauce

    Directions:

    1. 1
      Add all pressure cooker ingredients, stir so meat is coated.
    2. 2
      Put lid and seal on.Put gauge over steam vent.Turn heat to medium high to raise pressure to 15#, turn heat down so the pressure is regulated. Cook 15 minutes at 15 pounds pressure. Note: 20 minutes and the meat gets a little dry if there are no bones. Take off burner and let set until there is no more steam.
    3. 3
      Drain meat and save the juices.
    4. 4
      When meat is cool, freeze. You may use for stroganoff, stew, flour & season and braise for gravies with boiled noodles or chop for pulled beef sandwiches.
    5. 5
      Add water to the saved juice tomake four cups of sauce. Add the remaining sauce ingredients,salt, chili pepper, cumin, pepper, cayenne pepper, paprika & bay leaf to a four quart saucepan. Add the diced pepper and onions. Simmer for 10 minutes or the green pepper and onions are starting to get soft.Cool. Freeze.
    6. 6
      Note: This sauce is for 2 cups uncooked rice. When ready to make Mexican Rice, thaw the sauce in large saucepan low heat.When thawed, bring to a simmer, add rice, stir, then cover, on low heat for about 15 to 20 minutes. Remove bay leave before serving. Add more hot sauce if desired.

    Ratings & Reviews:

    • on February 06, 2008

      45

      A great stew with a unique flavor!I used moose meat and pressure cooked it in the ingred. listed. Since I was short on time, I cooked rice separately. When the meat was cooked I stirred in the rice and frozen vegies.I didn't make the additional sauce.YUM!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pressure Cooker Stew Meat With Sauce for Mexican Rice

    Serving Size: 1 (201 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 526.5
     
    Calories from Fat 303
    57%
    Total Fat 33.6 g
    51%
    Saturated Fat 11.5 g
    57%
    Cholesterol 99.7 mg
    33%
    Sodium 1257.2 mg
    52%
    Total Carbohydrate 27.1 g
    9%
    Dietary Fiber 0.9 g
    3%
    Sugars 24.1 g
    96%
    Protein 29.2 g
    58%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites