Ingredients
- 2 tablespoons vegetable oil
- 1 cup white rice
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 ¼ 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
Why This Dish Is So Special
Cooking Secrets
- Brown the beef well before adding other ingredients for a richer taste.
- Stir the rice occasionally while cooking to prevent it from sticking.
Step 1
Heat a little oil in a medium saucepan, then add the rice. Cook it over medium heat, stirring occasionally, until it starts to turn golden, about 5 minutes. Toss in half of the chopped onion and green pepper, and cook for another minute. Pour in the water and half of the chili sauce, then bring everything to a boil. Stir in the corn, lemon juice, and a pinch of salt. Cover the pot, lower the heat, and let it simmer gently for about 20 minutes.
Step 2
While the rice cooks, sauté the beef in a skillet with the remaining onion and green pepper. Cook until the beef is browned and the veggies are soft. Add the rest of the chili sauce, tomato sauce, cumin, and another pinch of salt. Let it simmer uncovered for about 15 minutes to let the flavors blend.
Step 3
When the rice is done, fluff it up with a fork and spread it out on a serving platter. Sprinkle the cheese on top, then spoon the beef mixture over everything. Serve it right away and enjoy!
