A Burst of Flavor: Chile Colorado with Rice & Beans Plate


Transport your taste buds to the heart of Mexico with a delectable Chile Colorado with Rice & Beans plate—a dish bursting with rich, savory flavors that will leave you craving for more. This classic Mexican favorite features tender chunks of beef simmered in a velvety red chili sauce, served alongside fluffy rice and flavorful beans. Whether you’re looking to impress guests or enjoy a comforting homemade meal, this recipe is sure to satisfy all your culinary desires. So, let’s dive into the ingredients, step-by-step instructions, and valuable tips to create a mouthwatering Chile Colorado with Rice & Beans plate that will become an instant hit.


For the Chile Colorado:

  • 2 pounds beef chuck roast, cut into bite-sized chunks
  • 3 tablespoons vegetable oil, divided
  • 2 cups beef broth
  • 3 dried ancho chilies, stemmed and seeded
  • 2 dried guajillo chilies, stemmed and seeded
  • 3 cups hot water
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste

For the Rice:

  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt

For the Beans:

  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Step-by-Step Instructions:

Step 1: Preparing the Chile Colorado Sauce

  1. In a dry skillet over medium heat, lightly toast the dried ancho and guajillo chilies for about 1-2 minutes on each side until fragrant. Be cautious not to burn them.
  2. In a bowl, soak the toasted chilies in hot water for 20-30 minutes until softened.
  3. Drain the chilies, reserving the soaking liquid.
  4. In a blender, combine the soaked chilies, minced garlic, ground cumin, dried oregano, ground cinnamon, and a pinch of salt. Blend until you get a smooth paste, adding a little of the reserved soaking liquid if needed.

Step 2: Searing the Beef

  1. In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat.
  2. Season the beef chunks with salt and pepper.
  3. Working in batches, sear the beef until browned on all sides. Remove the beef from the pot and set it aside.

Step 3: Cooking the Chile Colorado

  1. In the same pot, add the remaining 1 tablespoon of vegetable oil.
  2. Saute the finely chopped onion until translucent and tender.
  3. Stir in the chili paste and cook for 1-2 minutes to allow the flavors to meld.
  4. Return the seared beef to the pot and add the beef broth.
  5. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours until the beef is tender and the sauce has thickened.

Step 4: Preparing the Rice

  1. In a saucepan, melt the unsalted butter over medium heat.
  2. Add the long-grain white rice and saute for 1-2 minutes until slightly toasted.
  3. Pour in the chicken broth and add salt.
  4. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes until the rice is fluffy and fully cooked.

Step 5: Cooking the Beans

  1. In a separate skillet, heat the vegetable oil over medium heat.
  2. Saute the diced onion until soft and translucent.
  3. Add the minced garlic, ground cumin, and chili powder. Cook for an additional minute to release the flavors.
  4. Stir in the pinto beans, season with salt and pepper, and cook for another 5-7 minutes until the beans are heated through.

Step 6: Assembling the Chile Colorado with Rice & Beans Plate

  1. Serve a generous portion of the tender Chile Colorado beef on a plate.
  2. Add a side of fluffy white rice and flavorful beans.
  3. Garnish with chopped fresh cilantro for an extra burst of color and freshness.

Tips for Perfect Chile Colorado with Rice & Beans Plate:

  1. For a spicier Chile Colorado, you can add dried arbol chilies or red pepper flakes to the chili paste.
  2. Make the Chile Colorado a day ahead to allow the flavors to meld and intensify.
  3. If you prefer a smoother sauce, strain the chili paste before adding it to the pot.
  4. To achieve tender and flavorful beef, opt for slow-cooking on low heat instead of rushing the process.
  5. Enhance the beans’ flavor by sauteing them with diced bacon or ham before adding the onion and garlic.


Embrace the captivating flavors of Mexico with a plate of Chile Colorado with Rice & Beans—a dish that brings the heartwarming essence of traditional Mexican cuisine to your table. Follow the step-by-step instructions, incorporate the valuable tips, and savor every bite of this delightful meal. Whether shared with family or enjoyed on a special occasion, Chile Colorado with Rice & Beans is a celebration of rich flavors and comforting textures. So, gather your ingredients, set your pots simmering, and embark on a culinary journey that celebrates the authentic tastes of Mexico.

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