Quick Spanish Pot Roast

5 ingredients
5 steps

Ingredients

  • 2 bags success boil-in-the-bag rice
  • 17 ounces fully cooked beef roast, undrained
  • 10 ounces ro-tel diced tomatoes and green chilies, undrained
  • 7 ounces olives, drained
  • 15 1/4 ounces del monte Mexican-style corn

Directions

  1. 1
    Cook rice according to package directions.
  2. 2
    Place Beef roast, tomatoes, and olives in large saute pan.
  3. 3
    Cover and cook and stir for 10 minutes or until thoroughly heated and flavors are blended.
  4. 4
    Mean while heat the corn.
  5. 5
    Shred the beef and add the corn and serve over the rice.

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