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Fiesta Chili Beef and Rice

By: CHRISTYJ

"This zesty dish creates its own fiesta with every spoonful. Serve with corn tortillas and salsa."

Rate/Review | Read Reviews (3)

What to Drink?
	Zinfandel
	Parrot Bay Key Lime Mojito

Prep Time:
10 Min

Cook Time:
35 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 to 6 servings

Ingredients

2 tablespoons vegetable oil
1 cup white rice
1 cup chopped onion
1 cup chopped green bell pepper
1 1/4 cups water
1 (10 ounce) can red chile sauce
1 (8.75 ounce) can sweet corn
1 tablespoon lemon juice
1 teaspoon salt
1 pound sirloin, cut into 1 inch cubes
1 (15 ounce) can Mexican-style tomato sauce
1 teaspoon ground cumin
1 cup shredded Monterey Jack cheese

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 cup onion and 1/2 cup 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, saute beef with remaining 1/2 cup onion and 1/2 cup 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.