Name: Chile Colorado with Rice & Beans Plate
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Cuisine: Mexican
Ingredients: 2 pounds beef chuck roast, cut into 1½-inch cubes; 4 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 4 garlic cloves; 1 medium white onion, chopped (reserve half for blending, half for sautéing); 1 teaspoon ground cumin; 1 teaspoon dried oregano; 3 cups beef broth (use low-sodium if preferred); 1 teaspoon salt (adjust to taste); ½ teaspoon black pepper; 1 cup pinto beans, cooked or canned (drained and rinsed if canned); 1 cup kidney beans, cooked or canned (drained and rinsed if canned); 2 cups cooked white rice; 1 cup corn kernels, cooked (fresh or frozen); ½ cup shredded cheese (cheddar or Monterey Jack), for melting with the corn; Drizzle of oil for browning (1–2 tablespoons)

Description

A warm, comforting dish featuring slow-simmered beef in a smoky chile sauce served with rice and beans.

Ingredients

Scale

2 pounds beef chuck roast, cut into 1½-inch cubes
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
4 garlic cloves
1 medium white onion, chopped (reserve half for blending, half for sautéing)
1 teaspoon ground cumin
1 teaspoon dried oregano
3 cups beef broth (use low-sodium if preferred)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 cup pinto beans, cooked or canned (drained and rinsed if canned)
1 cup kidney beans, cooked or canned (drained and rinsed if canned)
2 cups cooked white rice
1 cup corn kernels, cooked (fresh or frozen)
½ cup shredded cheese (cheddar or Monterey Jack), for melting with the corn
Drizzle of oil for browning (1–2 tablespoons)

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Instructions

Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1–2 minutes per side until fragrant, then soak in hot water for 15 minutes.
Season the cubed beef with ½ teaspoon salt and ¼ teaspoon black pepper. Brown the beef in batches in a Dutch oven over medium-high heat with a drizzle of oil, about 4–5 minutes per batch, then set aside.
Sauté the chopped onion in the same pot for 4–5 minutes until softened, add garlic and cook until fragrant. Stir in cumin and oregano to bloom the spices.
Blend the chiles, sautéed onion/garlic mixture, and 1½ cups beef broth in a blender until smooth. Strain through a fine sieve if desired.
Return the browned beef to the pot, pour in the chile sauce and remaining beef broth, season with salt and pepper, bring to a simmer, cover, and simmer for 1½ to 2 hours until fork-tender.
Meanwhile, cook rice according to package directions and warm the pinto and kidney beans.
Mix corn with cheese and heat until the cheese melts.
To serve, plate portions of rice, beans, cheesy corn, and a ladle of Chile Colorado on top.

Notes

For lower sodium, use low-sodium beef broth. This dish tastes better the next day as flavors meld together.

Prep Time: 40 minutes
Cook Time: 120 minutes
Category: Main Course
Method: Braising
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 660
Sugar: 3g
Sodium: 700mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 9g
Protein: 50g
Cholesterol: 125mg