Chile Colorado, refried pinto beans and Mexican rice

Few meals capture the soul of traditional Mexican home cooking like a plate of Chile Colorado served alongside refried pinto beans and fluffy Mexican rice. This trio is hearty, deeply flavorful, and wonderfully comforting, making it perfect for a family dinner or special gathering. Each element of the meal has its own personality—the rich and velvety chile sauce coating tender beef, the creamy yet earthy beans, and the savory rice tinged with tomato and spices. When combined, the three dishes balance each other in a harmony of textures and flavors.

Ingredients

For Chile Colorado

2 lbs beef chuck or stew meat, cut into 1-inch cubes
8 dried guajillo chiles
4 dried ancho chiles
2 dried pasilla chiles (optional, for depth)
4 cloves garlic
1 medium white onion, quartered
3 cups beef broth (plus more if needed)
1 tsp Mexican oregano
1 tsp ground cumin
1 Tbsp lard or vegetable oil
Salt and pepper to taste

For Refried Pinto Beans

3 cups cooked pinto beans (or two 15 oz cans, drained and rinsed)
½ cup reserved bean broth (or water)
3 Tbsp lard, bacon grease, or vegetable oil
2 cloves garlic, minced
½ small onion, finely chopped
Salt to taste

For Mexican Rice

1 ½ cups long-grain white rice
3 Tbsp vegetable oil
2 cloves garlic, minced
½ small onion, finely chopped
2 cups chicken broth
1 cup tomato sauce (or blended fresh tomato)
1 tsp cumin
½ tsp salt

Preparing the Chile Colorado

Toast and soak the chiles: Remove stems and seeds from the dried chiles. Toast them lightly on a dry skillet for 20–30 seconds per side until fragrant, being careful not to burn them. Place the chiles in a bowl and cover with hot water, soaking for about 20 minutes to soften.
Blend the sauce: Drain the softened chiles and add them to a blender with garlic, onion, cumin, oregano, and about 1 cup of beef broth. Blend until smooth, then strain the sauce through a fine sieve to remove any skins.
Cook the beef: Heat the lard or oil in a large Dutch oven or pot over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches to develop flavor. Remove and set aside.
Simmer in chile sauce: Return beef to the pot, pour in the chile sauce, and add remaining broth until the beef is just covered. Bring to a simmer, then reduce the heat, cover, and cook gently for 1 ½ to 2 hours, stirring occasionally, until the beef is fork-tender and the sauce thickens. Taste and adjust seasoning with salt.

The result is a rich, brick-red stew with a velvety sauce that clings beautifully to each piece of beef.

Preparing the Refried Pinto Beans

Cook aromatics: In a large skillet, heat lard or oil over medium heat. Add chopped onion and garlic, sautéing until soft and fragrant.
Add beans: Stir in the beans and about ½ cup of their broth or water. Let them warm through.
Mash and fry: Using a potato masher or the back of a spoon, mash the beans to your desired texture—some like them very smooth, others leave a few whole. Keep cooking while stirring often, letting the beans fry in the fat until thickened and creamy. Add more broth if needed. Season with salt.

Refried beans are wonderfully versatile—they can be creamy for dipping, or thicker to serve as a hearty side.

Preparing the Mexican Rice

Toast the rice: In a medium saucepan, heat oil over medium heat. Add the rice and cook, stirring frequently, until lightly golden and nutty.
Add aromatics: Stir in onion and garlic, cooking until fragrant.
Simmer: Pour in the tomato sauce and chicken broth, then season with cumin and salt. Stir once, bring to a gentle boil, then reduce heat to low. Cover and cook for 18–20 minutes without uncovering, until the rice is tender and fluffy.

Fluff with a fork before serving. The rice should be separate and lightly coated in tomato flavor.

Bringing It All Together

When everything is ready, serve the Chile Colorado in a shallow bowl or plate, spooning extra chile sauce over the beef. Add a scoop of refried beans on one side, topped with a sprinkle of crumbled queso fresco if you like, and a mound of Mexican rice on the other. Warm flour tortillas or fresh corn tortillas are the ideal accompaniment to scoop up the rich sauce, beans, and rice.

The beauty of this meal lies in its balance: the smoky-spicy chile sauce brings depth, the beans offer creaminess, and the rice adds a fluffy, lightly tangy element. Together, they form a comforting, nourishing plate that embodies Mexican culinary tradition.

Tips and Variations

Make ahead: Chile Colorado tastes even better the next day as the flavors meld.
Spice level: For more heat, add a dried chile de árbol or two when blending the sauce.
Beans: Black beans or even leftover charro beans can be refried using the same method.
Rice variations: Add peas, carrots, or corn for a more colorful arroz Mexicano.