Try our delicious Bottom Round Roast recipe with a creamy sauce made with sweet peppers, cilantro and coconut milk. The result is simply delicious.
What You Need
Original recipe yields 8 servings
1/4 cup KRAFT Zesty Italian Dressing
2 lb. boneless beef bottom round roast
1/2 cup finely chopped onion
5 sweet pepper s (aji criollo), seeded and chopped
2 culantro leaves, finely chopped (recao)
1 cup coconut milk
1/2 cup frozen peas
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
Heat dressing in large saucepan. Cook meat; turning to brown on all sides.
Add onion, peppers and culantro; cook 2 min. Add coconut milk; bring to boil. Cover. Reduce heat; simmer 1-1/2 hours or until meat is tender and reaches an internal temperature of 165°F.
Stir in frozen peas; cook 2 min. Sprinkle each serving with toasted coconut.
Enjoy this entree with family and friends at your next celebration.
Serve over white rice, fried plantains or baked potatoes.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.