Brazilian Creamy Corn and Lime Rice with Shredded Beef, Sautéed Collards, and Cashew Crunch

Name: Brazilian Creamy Corn and Lime Rice with Shredded Beef, Sautéed Collards, and Cashew Crunch
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.5 lb beef flank steak; 1 cup long-grain white rice; 1.5 cups fresh corn kernels; 1.25 cups yellow onion; 1 tbsp garlic; 1 cup tomato; 6 oz collard greens; 1/2 cup cashews; 1 cup coconut milk; 3 cups beef broth; 2 cups water; 3 tbsp lime juice; 2 tsp lime zest; 3 tbsp olive oil; 2 tbsp butter; 2 tsp sweet paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1 bay leaf; 1.5 tsp brown sugar; 1.75 tsp salt; 1 tsp black pepper

An original Brazilian-inspired main dish featuring creamy rice cooked with fresh corn and lime, spiced shredded beef, garlicky sautéed collards, and a toasted cashew crunch for texture and tropical character.

25 minPrep

65 minCook

90 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g beef flank steak (cut en 2 or 3 trozos large)
220 g long-grain white rice (enjuagado)
240 g fresh corn kernels (of 2 mazorcas approx.)
180 g yellow onion (finely chopped, divided)
18 g garlic (chopped, divided)
160 g tomato (chopped diced small)
180 g collard greens (without stalks duros and in strips finas)
70 g cashews (troceados)
240 ml coconut milk (without sugar)
720 ml beef broth (divided)
480 ml water (for the cocción of the carne)
45 ml lime juice (freshly squeezed, divided)
4 g lime zest (divided)
45 ml olive oil (divided)
28 g butter (divided)
4 g sweet paprika
2 g ground cumin
1 g dried oregano
1 unit bay leaf
6 g brown sugar
10 g salt (or to taste, divided)
3 g black pepper (or to taste, divided)

Nutrition facts

per serving

690 kcal

Calories

36 g

Protein

50 g

Carbs

38 g

Fat

5 g

Fiber

45 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree Nuts

Instructions

1
Season the flank steak with 1 teaspoon salt, 1/2 teaspoon black pepper, the sweet paprika, cumin, and dried oregano.
2
Heat a large pot over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and sear the beef for 3 to 4 minutes per side until well browned.
3
Add half of the chopped onion, half of the chopped garlic, the tomato, and the bay leaf. Cook for 3 minutes, stirring. Pour in 480 ml (2 cups) water and 240 ml (1 cup) beef broth.
4
Once boiling, reduce to low heat, cover, and cook for 50 minutes, or until the beef is very tender and shreds easily. Remove the beef, shred it with two forks, and reserve 240 ml (1 cup) of the cooking liquid. Discard the bay leaf.
5
Meanwhile, preheat the oven to 180 °C / 350 °F. Toss the cashews with the brown sugar, 1 teaspoon lime zest, a pinch of salt, a pinch of pepper, and 1 teaspoon olive oil. Spread on a small tray and bake for 8 to 10 minutes, stirring halfway through, until toasted. Set aside.
6
In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the remaining onion and cook for 3 minutes until translucent. Add half of the corn and cook 2 minutes more.
7
Stir in the rice and cook for 1 minute to lightly toast it. Pour in 480 ml (2 cups) beef broth and the coconut milk. Add 1/2 teaspoon salt. Bring to a boil, reduce to low, cover, and cook for 15 minutes.
8
Uncover the rice, add the remaining corn, 2 tablespoons lime juice, the remaining lime zest, and 1 tablespoon butter. Cook for 5 minutes more, stirring gently, until creamy and the rice is tender.
9
In a large skillet, heat the last tablespoon of olive oil over medium-high heat. Add the remaining garlic and cook for 30 seconds. Add the collards in batches with a pinch of salt and sauté for 3 to 4 minutes until softened but still vibrant. Finish with the remaining tablespoon of lime juice.
10
In the same skillet or in a small pot, combine the shredded beef with the reserved 240 ml (1 cup) cooking liquid. Cook over medium heat for 4 to 5 minutes until juicy and lightly glazed. Adjust with the remaining salt and pepper to taste.
11
Serve a base of creamy corn rice, top with the shredded beef, add the sautéed collards on the side, and finish with the toasted cashew crunch.

Chef tips

For an even creamier texture, stir the rice gently during the last minute of cooking. If the corn is especially sweet, balance it with a few extra drops of lime juice.

Substitutions

You can substitute flank steak with chuck roast or another braising cut. Collards can be replaced with kale. If you do not have cashews, use Brazil nuts or almonds, keeping in mind the flavor and allergen change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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