Slow-Braised Beef with Achiote and Coconut Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Tender beef slow-braised in achiote and aromatic spices paired with creamy coconut rice, reflecting the fusion flavors of Colombian Caribbean cuisine. This latin american-inspired beef ready in about 180 minutes pairs cut into 2-inch cubes beef chuck roast, achiote paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 2-inch cubes beef chuck roast
• 2 tbsp achiote paste
• 3 tbsp olive oil
• 1 cup chopped yellow onion
• 4 cloves minced garlic
• 3 cups beef broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 1/2 cups long-grain white rice
• 1 1/4 cups coconut milk
• 1 cup water
• 2 tbsp chopped fresh cilantro

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Add 2 pounds beef chuck cubes and brown on all sides, about 6-8 minutes total, then transfer to a plate.
2. Step 2: In the same pot, add 1 cup chopped yellow onion and 4 cloves minced garlic, sauté for 4 minutes until softened and fragrant.
3. Step 3: Stir in 2 tablespoons achiote paste, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 1/2 teaspoons salt, and 1 teaspoon black pepper, cooking for 2 minutes until the spices bloom.
4. Step 4: Return the beef to the pot and pour in 3 cups beef broth. Bring to a simmer, cover, and reduce heat to low. Cook for 2 1/2 hours until the beef is fork-tender.
5. Step 5: Meanwhile, rinse 1 1/2 cups long-grain white rice under cold water until clear. In a saucepan, combine rice, 1 1/4 cups coconut milk, and 1 cup water. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until the liquid is absorbed and rice is tender.
6. Step 6: Fluff the coconut rice with a fork and stir in 2 tablespoons chopped fresh cilantro.
7. Step 7: Serve the braised beef over a bed of coconut rice, spooning extra sauce over the top for a rich and fragrant meal.