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Sunday, November 29, 2009

Mexican beef and rice

Last night we had originally planned to have leftovers from the week's "non Thanksgiving" meals. I apparently underestimated the impact my inlaws would have, though, because we ended up with just a few odds and ends, and really not much to speak of. Still plenty of Thanksgiving stuff, but I knew hubby would balk if he had to eat stuffing again.

I did have half a can of black beans leftover from a nacho lunch we enjoyed Tuesday, along with half a bag of leftover steamed corn, so I kicked into action and started pulling things together that I could make a skillet dish out of. I used sliced sirloin steak that I had already prepped in the freezer. You could use ground beef or even chicken, I think. This would be very flexible for what you have on hand. If my family liked olives I think I would have put sliced black olives on top. Heaven.

  • 3/4lb. sirloin steak, or whatever meat you have, chopped into small bite size
  • 1 cup rice ( I used white basmati, normally we would use brown)
  • 1 can diced tomatoes (I used Muir Glen's new petite diced adobo tomatoes and that was perfect. You could use Rotel or any other tomatoes you have)
  • 2 cups chicken broth (I used the turkey stock I just made)
  • 1 cup diced onion
  • 2T olive oil
  • 2 cloves garlic, minced
  • 1/2t salt
  • 1 cup black beans
  • 1 cup corn
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese
In small saucepan, bring rice, broth, tomatoes and salt to a boil. Reduce heat, cover, and simmer according to the cooking time on your directions.

Meanwhile, heat olive oil in skillet on medium heat. Add onion and garlic and saute until onion is translucent. Add steak and continue to cook until beef is browned. Add corn and beans. Once rice is completed, add to skillet, and stir to combine. Add 1/2 cup of sour cream and stir in thouroughly. Turn off heat, sprinkle cheese, cover, and let sit 5 minutes until cheese is melted. Eat. Then eat seconds (I did, anyway!)

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