20-Min Oxtail & Rice Bowl
Braised oxtail over rice with bold Southern flavors — tomato, garlic, Worcestershire, and hot sauce. Starts with pre-cooked oxtail for the 30-min cap.
- Total time
- 22 min
- Servings
- 2
- Calories
- 582
- Protein
- 38g
comfortheartysouthernbeeftenderjuicyweeknightcomfort-food-night
Ingredients
- 1 lb cooked oxtail (or beef chuck), shredded or cubed
- 1.5 cups long-grain white rice
- 1 14-oz can diced tomatoes (canned)
- 1.5 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp hot sauce (Frank's or similar)
- ½ medium yellow onion, diced
Instructions
- 1
Heat oil in a large skillet over medium-high. Add diced onion, cook until softened, about 2 minutes.
- 2
Stir in Worcestershire, hot sauce, tomatoes with juice, broth, and oxtail. Bring to a simmer.
- 3
Add rice and stir to combine. Cover, reduce heat to medium-low, and cook 15 minutes until rice is tender.
- 4
Remove from heat. Let sit covered for 2 minutes, then fluff with a fork.
- 5
Season with salt and pepper to taste. Serve hot.
Tools you’ll need
- large skillet with lid (12-inch minimum)
- wooden spoon or spatula
- measuring cups and spoons
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
