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Pasta, Rice, Beans |
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INGREDIENTS:
2 tbs vegetable oil
1 cp white rice
1 cp chopped onion
1 cp chopped green bell pepper
1 1/4 cps water
1 (10 ozs) can red chile sauce
1 (8.75 ozs) can sweet corn
1 tbs lemon juice
1 tsp salt
1 lb sirloin cut into 1 inch cubes
1 (15 ozs) can Mexican-style tomato sauce
1 tsp ground cumin
1 cp shredded Monterey Jack cheese
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DIRECTIONS:
Add oil to a medium saucepan. Stir in rice, and cook over medium
heat until rice begins to have a golden color, about 5 minutes.
Add 1/2 cp onion and 1/2 cp green pepper cook and stir for 1
minute. Stir in water and half of the chili sauce. Bring to boil.
Mix in corn, lemon juice, and 1/2 teaspoon salt. Cover, and simmer
over low heat for 20 minutes.
Meanwhile, sauté beef with remaining 1/2 cp onion and 1/2 cp green
pepper until meat loses pink color and vegetables are tender.
Add remaining chili sauce, tomato sauce, cumin, and 1/2 teaspoon
salt. Simmer uncovered 15 minutes.
Turn rice onto a platter, and fluff with a fork. Sprinkle with
cheese, and top with beef mixture. Serve immediately.
Servings: 16
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