| What You Need: |
|
|
|
1½ pounds boneless chuck roast, cut in ½-inch cubes
2 tablespoons salad oil
1 can (10¾ ounces) condensed tomato soup
½ soup can water
1 can (about 15 ounces) pinto beans, undrained
1 cup chopped onion
2 large bay leaves, crushed
1 large clove garlic, minced
2 tablespoons tomato and jalapeno peppers
1 tablespoon ground cumin seed
1 tablespoon oregano leaves, crushed
1 tablespoon paprika
¼ teaspoon salt
1/8 teaspoon crushed red pepper
2 cups cooked rice
|
|
| |
|
