Dominican Beef Asopao Rice

Dominican Beef Asopao Rice

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This is a recipe that I tried, I have to admit, just a few months ago.

It’s always amazing to me to find out, again and again, just how rich Dominican food is. There are very few Dominican dishes I haven’t tried but this just happened to be one of them, until a few months ago.

I tried this recipe, while in one of our frequent travels to the south of Dominican Republic. We have to go often because of our farm.

What I found interesting is that most asopaos are made with chicken or pork, but this one was made with beef, which means more time and yes, more flavor. This has to be one of the best asopaos I’ve ever tasted.

For those of you new to our site, asopao is a type of very loose rice, similar to a risotto. The recipes vary and you find also big variations between say, Dominican asopao, typically more towards the risotto texture, and Puerto Rican Asopao that’s more towards a rice soup.

They’re both phenomenal, so definitely do try them both if you have a chance.

We also talked a bit about asopao in our previous asopao recipe: Seafood Asopao

Dominican beef asopao

Dominican beef asopao

Ingredients for a Beef Asopao Rice

  • 2 lb. beef
  • 1 green pepper
  • 1 large red bell pepper
  • 2 tbsp. saffron
  • 2 tbsp. garlic paste (natural)
  • Cilantro (fresh coriander)
  • Culantro. 1 leaf
  • 2 large red onions
  • 2 lbs. rice
  • Traditional spice: freshly roasted oregano and salt.
Dominican seasoning

Dominican spices. This one is just salt and fresh roasted oregano.

Preparing Dominican Beef Asopao Rice

We start by softening the meat in a pressure cooker for about 15 minutes. Then save the meat (also save the broth)

While the beef is softening, cut up your vegetables and save.

Don’t chop the herbs. This way it will be easier to take out once you’re done.

Start the stir fry with the vegetables and then add the meat.

Dominican beef asopao

Dominican beef asopao

Add water and allow to cook.

Once it dries up, add one additional litter of water. Allow to develop until it reaches the desired consistency. (Which will be your own decision and taste, I like it a bit more runny than risotto, but that will be your call)

Dominican beef asopao

Dominican beef asopao with some concon (from the bottom of the pot)

Dominican asopaos are generally drier than Puerto Rican asopaos, which tend more to the soupy side. One thing I’ll tell you: they’re both terribly delicious! So, it’ll be your choice, based on what you like, to make it “soupier or ricier”.

A big hug from the warm Caribbean


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About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
This entry was posted in From the culinary lab, Soups and crémes, Traditional Dominican Food, Videos and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

3 Responses to Dominican Beef Asopao Rice

  1. Pingback: Dominican Spice | Dominican Heat

  2. Yari says:

    Great recipe! My parents are both from DR and I grew up eating asopao and I love it! Now, I have kids of my own and I would like to make it for them, but I would like to make the chicken asopao that Mami makes. If I wanted to use your recipe, would I only need to switch the beef to chicken and that’s it? Or does chicken asopao need any extra ingredients? Thank you.

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