Wednesday, May 28, 2014

[Crockpot] Tex-Mex Rice Bowl

I thoroughly enjoy a good crockpot meal on Sundays (or any day that I'm at the office).
You know, the kind that's simple, quick, and ready to eat as soon as I get home from church. Well, this is that kind of dish. It takes about 15-20 minutes of prep time and 4 or more hours in the crockpot. Our family loves Tex-Mex food so it's also one of those meals that I don't have to "force" the kids to eat. Bonus!
  • 1 cup dry black beans, soaked and rinsed according to the package directions (sometimes I boil and simmer them for 15 minutes but that isn't necessary if you're leaving it in the slow cooker all day) 
  • 1 1/2 cups brown rice
  • 1 1/2 pounds of browned ground meat (chicken, turkey, beef or sausage) or raw cubed meat (chicken or steak)
  • 1 can (14-15 oz) diced tomatoes
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 packet of taco or fajita seasoning (or you could make your own)
  • 4 cups water
  • a few splashes of hot sauce (optional)
  1. Place your ingredients in a 5-6 qt. slow cooker in the order listed (beans, rice, meat, tomatoes, pepper, onion, garlic, seasoning, water, and hot sauce).
  2. Set it on high for 4-5 hours or low for more than that.
  3. Enjoy! We top ours with sour cream, crushed tortilla chips, and shredded cheese (which is completely optional based on your personal taste/diet).

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