Ah yes—Chile Colorado with rice and beans is a classic and comforting Mexican dish! It’s all about tender chunks of beef simmered in a rich, earthy red chile sauce, served with fluffy Mexican rice and creamy beans (either refried or whole).
Here’s a full plate breakdown with recipes:
Chile Colorado
Ingredients:
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2–2.5 lbs beef (chuck roast or stew meat), cut into 1-inch cubes
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5 dried guajillo chiles
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3 dried ancho chiles
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1 small onion (halved)
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3–4 garlic cloves
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2 cups beef broth
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1 tsp cumin
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Salt to taste
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1–2 tbsp oil
Instructions:
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Prep chiles: Remove stems and seeds. Toast chiles lightly in a dry pan until fragrant, then soak in hot water for 15 minutes.
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Blend sauce: Drain chiles and blend with onion, garlic, 1 cup of broth, and cumin until smooth.
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Brown beef in oil over medium-high heat. Don’t overcrowd.
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Add sauce to beef, stir, then add remaining broth. Simmer covered on low for 1.5–2 hours until beef is tender.
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Season with salt and simmer uncovered to thicken, if needed.
Mexican Rice
Ingredients:
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1 cup long grain rice
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1/4 cup onion, finely chopped
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1 garlic clove, minced
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1 tomato (or 1/2 cup tomato sauce)
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2 cups chicken broth
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2 tbsp oil
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Salt to taste
Instructions:
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Toast rice in oil until golden.
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Add onion and garlic, cook until fragrant.
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Add tomato (or sauce) and broth. Season with salt.
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Bring to a boil, then cover and simmer on low for 18–20 minutes.
🫘 Beans (Refried or Whole)
Option 1: Refried
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Mash cooked pinto beans in a pan with lard or oil, garlic, and salt. Fry until creamy.
Option 2: Whole
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Simmer cooked pinto or black beans with a bit of broth, onion, and garlic until flavorful and soft.
Would you like this styled for meal prep, slow cooker, or want a vegetarian twist?