Rustic Beef & Rice Ranchero Recipe

Rustic Beef & Rice Ranchero: A Family Favorite, Made Easy

At Tyner Pond Farm, we believe in food that nourishes both body and soul. Our "Rustic Beef & Rice Ranchero" embodies this philosophy. It's a dish full of Mexican flavor, yet surprisingly simple to prepare.

Inspired by Tradition

The term "ranchero" evokes images of hearty meals shared with loved ones on a working ranch. This recipe captures that spirit, using pantry staples and fresh ingredients to create a dish that's both satisfying and budget-friendly.

Canned Beef or Fresh? You Decide!

This recipe is incredibly versatile. We originally developed it using canned beef, a time-tested method for preserving protein. However, it works equally well with any cut of beef, simply cubed and seared for extra depth of flavor. Even ground beef becomes a delicious option in this recipe. No matter your choice, the Rustic Beef & Rice Ranchero comes together quickly, perfect for busy weeknights or a relaxed weekend dinner.

A Dish for Everyone

The beauty of this recipe lies in its adaptability. Adjust the spice level to your preference, and feel free to add your favorite toppings for a personalized touch. We envision this dish becoming a go-to in your family's recipe repertoire, just like it is for ours. Yields: 4-6 servings Prep time: 10 minutes Cook time: About 50-60 minutes (mostly hands-off for rice) (The Instant pot is a faster way to cook rice or use home canned rice)

Ingredients:

• 1 can (12 oz) of canned beef, drained and shredded (OR your choice of cooked protein)
• 1 tablespoon ghee or olive oil (if needed for sautéing)
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 cup canned or frozen sweet corn (drained)
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups beef broth (or water, but broth will add more flavor)
• 1 cup brown rice, rinsed

Suggested Toppings:

• Plain Greek yogurt or sour cream (I think this is perfect)
• Shredded cheese (cheddar, Monterey Jack, or your favorite blend)
• Chopped fresh cilantro
• Lime wedges

Instructions:

1. Cook the Rice: In a medium saucepan, bring 2 1/2 cups of water or beef broth to a boil. Add the brown rice, reduce the heat to low, cover, and simmer for about 45-50 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
2. Sauté the onion,peppers and garlic: While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion, green bell pepper, and minced garlic. Sauté until softened, about 5 minutes.
3. Add Beef & Spices: Add the shredded canned beef (or cooked ground beef) to the skillet with the vegetables. Add the drained corn. Stir in the ground cumin, chili powder, smoked paprika (if using), salt, and pepper. Cook for a minute or two to allow the spices to toast.
4. Combine & Simmer: Add the diced tomatoes, tomato sauce, corn, and 1 cup of beef broth to the skillet. Bring to a simmer, then reduce the heat to low and cook gently for 10-15 minutes to blend the flavors, stirring occasionally. Adjust seasonings if needed.
5. Finish & Serve: Fluff the brown rice into the beef mixture and stir gently to combine. Serve hot, topped with your favorite garnishes and a squeeze of lime. (I personally prefer a dollop of greek yogurt)