1 jalapeño pepper (cooked, canned), sliced (Note concerning the tomatoes and jalapeño pepper: my mother will substitute these on occasion with a cup of Pace brand salsa – works fine)
1 14-ounce can of crushed or whole peeled tomatoes
1 If dry beans, cook the beans :( If canned beans, this .) the pinto beans into a large pot and with 3 inches of water( about 3 quarts of water ). Add 2 teaspoons of salt. Bring to a and to a simmer. Simmer, , for 2 to 2 1/2 hours or until the beans are tender.
2 Cook the rice : While the beans are cooking cook the rice according to the instructions on the rice package. a Tbsp of butter to the rice while it is cooking for flavor.
3 Saute the onions : In a large skillet, saute onions 2 Tbsp of olive oil until translucent on medium , about . the garlic and chili and cook for a minute more. Remove from pan to a bowl, setting aside.
4 Brown the meat : Increase the to and the meat to the pan. cook for a minute or two without moving so that the meat browned, then turn to brown on the other sides.
5 Combine meat and onions, add tomatoes and jalapeno : Add back the onions and garlic. for spiciness and more chili if . Add of tomatoes. Add sliced Jalapeno pepper. Add chopped parsley. Add 1 teaspoon of salt. Add 1 teaspoon of to counteract the of the tomatoes.
6 Add the cooked beans : Once the beans are cooked, drain them. the beans to the meat and onions, another teaspoon of salt to the beans as they go in. Simmer for 5-10 , and more salt if needed to taste.
Stir in cilantro right before , or sprinkle on top. Serve over rice or with warm corn tortillas.