Mexicali Rice and Beef
This hearty and rich casserole is perfect for a cold winter night.
Serve it with some warmed flour tortillas, a green salad with a mild
Ranch salad dressing, and a bakery cake for dessert.
Equipment
Ingredients
- ¾ pound ground beef
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup long grain brown rice
- 1 cup Beef Stock
- ½ cup water
- 2 teaspoons chili powder
- 1 green bell pepper chopped
- 1 jalapeño pepper minced
- 1 8-ounce can tomato sauce
- 2 tablespoons taco sauce
- ¼ teaspoon pepper
- ½ cup shredded Colby cheese
Instructions
- In heavy saucepan, cook ground beef with onion and garlic until beef is browned.
- Place in 4-quart slow cooker and add rice, bell peppers, and jalapeño.
- Pour Stock, water, chili powder, tomato sauce, pepper, and taco sauce into saucepan and bring to a simmer, scraping up pan drippings.
- Pour into slow cooker, cover, and cook on low for 7–8 hours or until rice is tender.
- Sprinkle with cheese, cover and let stand for 10 minutes, then serve immediately.
Notes / Tips / Wine Advice:
Rice in the Slow Cooker
White rice of any type doesn’t cook very well in the slow cooker, unless it’s mixed in with meat, like Porcupine Meatballs . Brown rice and wild rice, which both take about 40–50 minutes to cook
on the stovetop, do work well in the slow cooker. Follow
directions carefully and cook just until the rice is tender.
White rice of any type doesn’t cook very well in the slow cooker, unless it’s mixed in with meat, like Porcupine Meatballs . Brown rice and wild rice, which both take about 40–50 minutes to cook
on the stovetop, do work well in the slow cooker. Follow
directions carefully and cook just until the rice is tender.
Nutritional Information
Calories: 406.32 kcal | Protein: 19.62 g | Fat: 15.93 g
