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👨‍🍳 Instructions:

1. Cook the Beef:

Season beef with salt, pepper, and cumin.

In a slow cooker or large pot, add beef, green chiles, onion, garlic, and broth.

Cook on low for 6–8 hours or until very tender.

Shred beef with forks and mix into the green chile sauce.

2. Make the Rice:

Heat oil in a skillet over medium heat. Add rice and toast until golden.

Stir in onion and garlic, cook 2 minutes.

Add tomato sauce and broth, bring to a boil.

Cover and simmer for 18–20 minutes until fluffy.

3. Prepare the Beans:

In a saucepan, sauté onion and jalapeño in a little oil until soft.

Add beans and a bit of liquid. Simmer for 10–15 minutes. Mash a few beans for creaminess if desired.

🌮 To Serve:

Plate shredded beef with sauce, rice, and beans. Serve with warm tortillas or fresh salsa on the side.