Tender shredded beef smothered in roasted green chile sauce, served with fluffy Mexican rice and seasoned pinto beans. Perfect with warm tortillas!

🧂 Ingredients:

For the Green Chile Beef:

2–2.5 lbs beef chuck roast or brisket

1 ½ cups roasted green chiles (Hatch or Anaheim, chopped)

½ cup diced onion

3 garlic cloves, minced

1 cup beef broth

½ tsp cumin

Salt & pepper to taste

For the Mexican Rice:

1 cup long grain white rice

2 tbsp oil

¼ cup tomato sauce or 1 tomato blended

1 ½ cups chicken broth

¼ cup diced onion

1 garlic clove, minced

Salt to taste

For the Pinto Beans:

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

¼ cup chopped onion

1 jalapeño or green chile, chopped (optional)

Salt to taste

½ cup bean broth or water