Hispanic Kitchen is the cure for boring meals
If the weather is starting to turn cool where you are, how's this to warm you up?
Prep Time: 15 minutes
Cook Time: 10 minutes
1 package fully cooked boneless beef pot roast
1 package (5.6 to 6.2 oz) quick-cooking long grain and wild rice
1 can (13¾ to 14½ oz.) ready-to-serve beef broth
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) diced tomatoes and green chilies, undrained
1½ Tbsp. fresh lime juice
2 cups of half-and-half
1 to 2 Tbsp. chopped fresh cilantro
1. Prepare rice according to package directions, omitting butter.
2. Meanwhile, microwave pot roast according to package directions. Remove pot roast from package; shred with two forks.
3. Combine broth, beans, tomatoes and lime juice in 4-quart saucepan; bring to a boil over medium heat. Reduce heat to medium low; stir in beef and cooked rice, mixing well. Stir in half-and-half and cilantro; heat through.