Chile Rojo Recipe

Preparation Steps

1. 1

   Cook the Rice

   Rinse the rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed.

2. 2

   Cook the Potatoes

   In a pot, boil the diced potatoes in salted water for about 10-12 minutes until fork-tender. Drain and set aside.

3. 3

   Prepare the Salsa Roja

   In a blender, combine the blended tomatoes, jalapeño, garlic, and salt. Blend until smooth. Adjust seasoning to taste.

4. 4

   Cook the Carne Asada

   In a large skillet, heat olive oil over medium-high heat. Season the carne asada with salt and black pepper. Cook for 5-7 minutes on each side until cooked to your desired doneness. Remove from skillet and let rest before slicing.

5. 5

   Sauté Vegetables

   In the same skillet, add the sliced mushrooms and diced onions. Sauté for about 5-7 minutes until softened and browned.

6. 6

   Combine Everything

   In a large bowl, combine the cooked rice, beans, sautéed vegetables, and cooked potatoes. Pour the salsa roja over the mixture and stir to combine.

7. 7

   Serve

   To serve, place a generous portion of the mixture on a plate, top with sliced carne asada, and garnish with sour cream, avocado slices, and chopped cilantro.