MEXICAN ORANGE ROAST WITH FIESTA RICE
Ingredients:
1 (5 lb.) beef eye round roast
3/4 tsp. freshly ground pepper
3 C. orange juice
2 T. grated orange peel
2 cloves garlic, minced
2 C. boiling water
1/3 C. orange marmalade
1 T. salt
1 orange
1 T. all-purpose flour
2 tsp. prepared mustard
Fiesta Rice
Season the roast with 2 1/2 teaspoons of salt and pepper. Place
in a shallow roasting pan. Cover with foil and bake at 375ºF 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. Pour the sauce in the reserved
orange cup and on the platter. Garnish with parsley.
Serves 12 to 16.
Fiesta Rice:
1/2 C. chopped onions
1/4 C. chopped green bell pepper
1 (10 oz.) can beef broth
1/4 C. butter
1 C. rice
1 tomato, chopped
Sauté 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.
B-man
