Sauteed beef combines with cheese and Spanish-style rice for an easily prepared and substantial meal. Corn tortillas and salsa are suggested accompaniments.
INGREDIENTS (for 5 servings):
- 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
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.