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Arroz y Frijoles Favoritos

  • 4servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups (8-ounces) dry pinto beans

  2. 1 pound boneless chuck roast, cut into 1/2-inch cubes

  3. 1/2 cup chopped onion

  4. 1/2 cup chopped celery

  5. 1 clove garlic, minced

  6. 2 tablespoons vegetable oil

  7. 1 (12-ounce) jar green chile salsa

  8. 1 teaspoon salt

  9. 4 cups water

  10. 2 cups hot cooked rice

Instructions Jump to Ingredients ↑

  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.

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