Mexican Style Chili Beans with Spanish Rice 

Mexican Style Chili Beans with Spanish Rice

Chili Beans Ingredients:

1. 1 lb ground beef
2. 1 tbsp Olive oil
3. 1/2 onion, finely chopped
4. 2 cloves garlic, minced
5. 1 bell pepper, diced (green or red)
6. 2 cans pinto beans (or 4 cups cooked pinto beans)
7. 1 can diced tomatoes (14 oz)
8. 1/2 cup tomato sauce
9. 1 tbsp chili powder
10. 1/2 tsp cumin
11. Salt and pepper, to taste
12. Fresh cilantro, chopped (optional, for garnish)

Spanish Rice Ingredients:

1. 1 cup long-grain rice
2. 2 tbsp Olive oil
3. 1/2 onion, finely chopped
4. 1 garlic clove, minced
5. 1/4 cup tomato sauce
6. 2 cups chicken broth
7. Salt, to taste

Instructions:

Chili Beans:

1. Cook the Beef: In a large skillet, heat Olive oil over medium heat. Add ground beef and cook until browned. Drain excess fat if needed.
2. Sauté Veggies: Add onion, garlic, and bell pepper to the beef. Cook until onions are translucent and peppers are soft.
3. Add Seasonings and Beans: Stir in chili powder, cumin, salt, and pepper. Add pinto beans, diced tomatoes, and tomato sauce. Bring to a simmer.
4. Simmer: Let the mixture simmer for 15-20 minutes to allow flavors to blend. Adjust seasonings to taste. Garnish with cilantro if desired.

Spanish Rice:

1. Toast the Rice: In a separate skillet, heat Olive oil over medium heat. Add rice and cook, stirring frequently, until rice is golden brown.
2. Cook Onion and Garlic: Add onion and garlic to the rice and cook until softened.
3. Add Tomato Sauce and Broth: Stir in tomato sauce and chicken broth. Bring to a boil, then cover and reduce heat to low.
4. Simmer: Let the rice cook for about 15-20 minutes, or until liquid is absorbed and rice is tender. Fluff with a fork.
   Serve:
   Plate the chili beans with a side of Spanish rice. Enjoy this hearty and flavorful Mexican-inspired meal!