Chipotle Prime Rib with Mexican Rice

Chipotle Prime Rib
Ingredients:
3 lbs. beef- diced. We used a great prime rib roast that was on sale, boned and diced into 1 inch cubes. You can use any tender cut of beef.
Sauce:
1 cup tomato paste
1 ½ cups water
2 canned chipotle peppers in Adobo sauce. We used Casa Fiesta.
2 cloves garlic
1 tsp. salt
1 tbsp. dried oregano
2 cups Beef Broth. We used Kitchen Basics which is gluten free.

Directions:
Cube beef. Fry and brown in 2 tablespoons canola oil.
While that is cooking, puree in a food processor all the other ingredients except the beef broth. When beef is browned add the pureed mixture and the beef stock. Simmer and reduce until thickened.
If you desire a milder sauce you can add some sour cream stirred in at the end of the reduction process just before serving. If you like things a bit hotter, increase the chipotle peppers by one!

Mexican Rice

Ingredients:
2 tablespoons canola oil
1/3 cup finely diced White onion
2 cloves garlic, finely chopped
½ cup finely diced celery
1 ½ cups uncooked long grain rice
2 ½ cups chicken broth, we used Kitchen Basic again, as its gluten free.
1 cup tomato sauce
4 tablespoons finely chopped cilantro
½ cup chopped green or yellow peppers or other vegetables such as tomatoes, carrots, peas.
Directions:
Sauté the onion, garlic and celery in oil until soft. Add dry rice and sauté. Stir for 5 minutes or until rice is golden brown. Watch that the rice doesn’t scorch.
Remove from heat. Add chicken broth and tomato sauce as well as cilantro and vegetables. Stir together.
Return to heat and bring to a boil. Turn heat to low and cover. Let simmer for 20 minutes while covered. Check after 20 minutes. If rice is not done (moisture is visible) cook for a few more minutes.

Serve the rice and beef with your choice of salad. Enjoy your trip south without leaving the kitchen! Ole!