vaccinated people to wear masks in indoor public settings or in crowded outdoor settings, but gave us the OK to shove them in our pockets while exercising outdoors, during small outdoor gatherings, or while eating outdoors at restaurants.

Spoon beans with their liquid all over the rice.Arrange short ribs in an even layer over rice mixture, and spoon chile sauce in an even layer all over.

Cover pot with a tight-fitting lid and cook over medium-low until you can hear sauce bubbling in pot (you'll have to put your ear close to the pot), about 15 minutes.Let rest until rice is tender, about 20 minutes.Gently stir chile sauce into rice mixture..

Serve directly from pot, or using a large spoon, gently scoop Morisqueta with braised short ribs onto a large platter.If you're lucky, you will get a piece of jammy tomatillo to smash into the rice.

Drizzle with crema and top with a sprinkle of cabbage.. About this recipe.

All over the Mexican republic, you will find arroz served as a side in fluffy pilafs, sprinkled in chicken soups, used as a binder for albondigas, or used as the base for morisqueta, Mexico's unsung rice-bowl hero found in regions along the Pacific, specifically Michoacán.. Bone-in beef short ribs are essential for maximum flavor and texture in this dish.1 cup thinly shredded red cabbage.

1 1/2 cups julienned carrots.1/2 cup finely sliced red onion.

1 cup julienned Granny Smith apple.1 1/2 cup julienned red bell pepper.