Serve this mildly spicy
chile beef and bean stew over hot cooked rice.
Arroz
y Frijoles Favoritos
- 1 1/4 cups (8-ounces)
dry pinto beans
1 pound boneless chuck roast, cut into 1/2-inch cubes
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
2 tablespoons vegetable oil
1 (12-ounce) jar green chile salsa
1 teaspoon salt
4 cups water
2 cups hot cooked rice
- Rinse beans. Soak overnight
in 4 cups water, or bring to a boil, boil for 1 minute, remove
from heat, and let stand 1 hour. Drain; set aside.
- Cook meat and vegetables
in oil in large skillet until meat is well browned.
- Stir in salsa, beans,
salt and water; bring mixture to a boil. Reduce heat, cover,
and simmer 50 to 60 minutes, or until beef and beans are tender
and sauce is thickened.
- Ladle into bowls and top
each with a mound of fluffy rice.
Makes 4 servings.
Recipe provided courtesy
of USA Rice Federation.
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