Braised Beef Asada with Pinto Beans and Cilantro Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender slow-braised beef asada served with smoky pinto beans and fluffy cilantro-lime rice, inspired by classic Olathe flavors. This mexican-inspired beef ready in about 180 minutes pairs beef chuck roast, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 160 min Serves 6 Mexican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Rub 2 lbs beef chuck roast with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Heat a large oven-safe pot over medium-high heat and brown the beef on all sides, about 3 minutes per side until deeply caramelized.
  2. Step 2: Remove beef and sauté 1 diced medium onion and 4 minced garlic cloves in the same pot for 3 minutes until softened and fragrant. Add 14 oz diced tomatoes and 1 cup beef broth, scraping up browned bits from the bottom.
  3. Step 3: Return beef to pot, cover tightly, and braise in the oven for 2.5 hours until fork-tender.
  4. Step 4: While beef cooks, rinse 1 cup long grain white rice and combine with 2 cups water and 1 tsp salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 18 minutes until water is absorbed and rice is fluffy.
  5. Step 5: Once rice is cooked, stir in 1/4 cup chopped fresh cilantro and 2 tbsp lime juice, fluffing gently.
  6. Step 6: In a small saucepan, heat 15 oz drained pinto beans over medium heat until warmed through, about 5 minutes.
  7. Step 7: Remove beef from pot, shred gently with two forks, and serve over cilantro rice with pinto beans on the side.

Frequently asked questions

How long does Braised Beef Asada with Pinto Beans and Cilantro Rice take to make?

Total time is about 180 minutes (20 min prep + 160 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Beef Asada with Pinto Beans and Cilantro Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.

Can I substitute ingredients in Braised Beef Asada with Pinto Beans and Cilantro Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Beef Asada with Pinto Beans and Cilantro Rice for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Beef Asada with Pinto Beans and Cilantro Rice?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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