Spanish Rice and Beef Chile Colorado Bowl

Ingredients

• 2 1/2-3 lbs. beef chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons flour
• 1 tablespoon avocado oil
• 1 yellow onion chopped
• 2-3 garlic cloves
• 3 chile de arbol stems and seeds removed
• 6 guajillo chilies stems and seeds removed
• 4 ancho chilies stems and seeds removed
• 2 teaspoons ground cumin
• 1 teaspoon dried Mexican oregano
• 2 1/2 cups water
• 2 teaspoons beef bouillon
• 2 fresh bay leaves
• 2 tablespoons olive oil
• 2 cups Royal Basmati Rice
• 1 10 oz can of diced tomatoes and green chiles
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon granulated garlic
• 1 bay leaf
• 2 teaspoons chicken bouillon
• 1 cup 8 oz plain tomato sauce
• 1 tsp tomato bouillon optional
• 1 teaspoon kosher salt