By Giselle RojasSpecial to CSMS Magazine Mexican-style Beef & Rice is a dish that is less difficult to make if you follow the instructions carefully. The dish is originated from the Spanish conquistadors who arrived at the Aztec capital Tenohtitlan that is now Mexico City. The Conquistadors diets consisted of corn based meals with chilies and combined with foods such rice, beef, pork, chicken, tomatoes, and onions. This particular beef dish was usually served to the high society Spaniards during family gatherings and wedding receptions.
1 pound of ground beef1 cup of Long Grain Rice1 (16-ounce) jar of Mild All-Natural Chunky Salsa1 (15-ounce) can of black beans in seasoned sauce (undrained)1-½ cups of four-cheese Mexican-Blend shredded cheese
- Place ground beef in large sauté pan on medium-high. Cook 5-7 minutes, stirring to crumble meat, or until meat is brown and no pink remains. Drain ground beef and return to pan; stir in rice and 2 cups water. Bring to a boil.
- Reduce heat to low; cover and cook 10 minutes. Stir in salsa and beans; cover and cook 8 more minutes or until rice tender.
- Sprinkle with cheese; cover and cook 3 minutes or until cheese melts. Serve.
Note: Giselle Rojas works as Chef de cuisine in suburban Denver. She wrote this piece especially for CSMS Magazine.Also see Blueberry Meringue TartsEating right is all that matters, not how muchHave you tried grilled turkey burgers with avocado mayonnaise?Chipotle Grilled Chicken with Avocado Salsa