Arroz y Frijoles Favoritos

Serve this mild, yet spicy chile beef and bean stew over hot cooked rice.

Recipe Ingredients:

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 for accompaniment

Cooking Directions:

1. 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.
2. Cook meat and vegetables in oil in large skillet until meat is well browned.
3. 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.
4. Ladle into bowls and top each with a mound of fluffy rice.

Makes 4 servings.

Recipe provided courtesy of USA Rice Federation.