Mexican Orange Roast with Fiesta Rice
1 (5 pound) beef eye round roast
3/4 teaspoon freshly ground pepper
3 cups orange juice
2 tablespoons grated orange peel
2 cloves garlic, minced
2 cups boiling water
1/3 cup orange marmalade
1 tablespoon salt
1 tablespoon all-purpose flour
2 teaspoons prepared mustard
Season the roast with 2 1/2 teaspoons of salt and pepper. Place in a shallow roasting pan. Cover with foil and bake at 375 degrees F 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.
1/2 cup chopped onions
1/4 cup chopped green bell pepper
1 (10 ounce) can beef broth
1/4 cup butter
1 cup 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.