PIQUANT BEEF STEW WITH RICE

3 pounds beef stew meat, cut into 1-inch cubes
1 tablespoon olive oil
1 CHI-CHI'SŪ Salsa (16-ounce) jar
1 cup beef broth
2 cups quartered fresh mushrooms
1 1/2 cups chopped onion
1 tablespoon minced fresh garlic
1 teaspoon cumin seeds, crushed
1 teaspoon dried oregano leaves
1/4 teaspoon coarsely ground pepper
2 tablespoons CHI-CHI'SŪ Whole Green Jalapeņo Peppers chopped
FOR SERVING:
2 cups hot cooked rice
1/4 cup chopped fresh cilantro
Ripe olives

Heat oven to 325 degrees F.

In Dutch oven, brown beef in oil over medium-high heat, stirring occasionally. Add salsa, broth, mushrooms, onion, garlic, cumin, oregano, pepper and jalapeņo peppers. Bring to a boil.

Cover; place in oven. Bake about 3 hours or until meat is tender, stirring occasionally.

Serve over hot cooked rice. Garnish with cilantro and olives.

Makes 6 cups
Source: Chi-Chi's