• 1 Beef Blade Chuck Roast (or other beef roast trimmed of fat and cut into one inch cubes)
• 3 cups raw rice
• 1/2 pound carrots, trimmed and cut into chunks
• 1/2 pound mushrooms
• 3 stalks celery, cut into chunks
• 1 onion, cut into chunks
• 16 ounce jar salsa (as hot as your family likes it)
• Beef Stock or bouillion
• Oil for frying

In a Dutch oven brown beef cubes in small amount of oil. Put into bowl and set aside. Add rice to Dutch oven and heat, stirring till the rice starts to brown. When rice is just starting to brown, add carrots, mushrooms, celery, onion and stir till heated, add salsa and bouillion. Be sure that there is twice as much liquid as rice. (If you put in three cups raw rice, add salsa and bouillion to make six cups. If you are having extra people, add more rice and bouillion.)

Mix it all together and bring to boil. Put lid on and cook on lowest heat or put in 325 degree F. oven and cook for around two hours. Do not open lid to let steam out during this time as it will dry out the rice. Serve with green salad and rolls or bread. If you have a nice Dutch oven, you can put it right on the table. I especially like this recipe because most of the prep. equipment is washed and put away and you have, essentially, a one dish meal.

Makes around six servings of about one and a half cups each. If you need more, simply add more rice and bouillion.

Caution: If you are using bouillion cubes or canned beef stock, don't add any other salt to this dish. There is enough in the bouillion.