Chile Colorado, refried pinto beans and Mexican rice recipe

Here’s a hearty and comforting Chile Colorado dinner with refried pinto beans and Mexican rice—a classic Mexican meal full of rich flavor and soul. Tender chunks of beef simmered in a deep red chile sauce, creamy refried beans on the side, and fluffy, seasoned Mexican rice make this a family favorite that hits every comforting note.

Chile Colorado

Ingredients:

• 2 lbs beef chuck roast or stew meat, cut into 1-inch cubes

• 5 dried guajillo chiles

• 3 dried ancho chiles

• 2 cups beef broth

• 4 garlic cloves

• 1 tsp cumin

• 1 tsp Mexican oregano

• 1 tbsp oil

• Salt and pepper to taste

Instructions:

1. Prep chiles: Remove stems and seeds from dried chiles. Toast them in a dry skillet for 30 seconds until fragrant. Soak in hot water for 20 minutes.

2. Make chile sauce: Blend soaked chiles with garlic, cumin, oregano, and 1 cup beef broth until smooth. Strain for a silky sauce.

3. Brown meat: In a large pot, heat oil. Season beef with salt and pepper, then brown in batches.

4. Simmer: Pour chile sauce and remaining broth over the beef. Cover and simmer for 1.5–2 hours until meat is tender and sauce thickens.

5. Refried Pinto Beans

   Ingredients:

   • 2 cups cooked pinto beans (or 1 can, drained)

   • 2 tbsp lard, bacon fat, or oil

   • 1 garlic clove, minced

   • Salt to taste

   • ½ cup bean cooking liquid or water

   Instructions:

   1. Heat fat: In a skillet, melt lard or oil over medium heat. Add garlic and sauté 30 seconds.

   2. Mash and cook: Add beans and mash with a potato masher. Add liquid as needed and cook until creamy and thickened. Season to taste.

   3. Mexican Rice

      Ingredients:

      • 1 cup long grain white rice

      • 2 tbsp oil

      • 1 garlic clove, minced

      • ¼ cup onion, finely chopped

      • 1 ½ cups chicken broth

      • ½ cup tomato sauce

      • ½ tsp cumin

      • Salt to taste

      Instructions:

      1. Toast rice: In a saucepan, heat oil. Add rice and toast until lightly golden.

      2. Add aromatics: Stir in onion and garlic, sauté 1–2 minutes.

      3. Simmer: Add tomato sauce, broth, cumin, and salt. Stir, cover, and reduce heat to low. Simmer for 18–20 minutes until rice is tender and fluffy. Let sit covered for 5 minutes, then fluff with a fork.

      4. Serve together with warm tortillas or a fresh slice of lime, and enjoy a traditional Mexican plate that brings bold flavor and homemade comfort in every bite. Want a little extra heat? Toss in a jalapeño or two to the chile sauce!