Hinode

Slow Cooker Cheesy Beef Taco Rice

I am using:

Prep time

20min

Cook time

180min

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1.5 l chuck steak (cut into cubes)

  • 1 tbsp taco seasoning

  • 1 onion (diced)

  • 1 red pepper (diced)

  • 2 garlic clove (finely chopped)

  • 14 oz can crushed tomatoes

  • 1 tbsp tomato paste

  • Salt and pepper (to taste)

  • 1½ cup Hinode Medium Grain Rice (rinsed under cold water)

  • 2½ cup hot stock, chicken or beef

  • 1 cup grated cheddar cheese (mixed Mexican cheese)

  • 1 avocado (cubed)

  • 1 lime juice

  • ½ cup sour cream

  • Lime wedges (to serve)

  • Corn chips (to serve)

Medium Grain/Calrose

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Chewy

Chewy

Nutty

Nutty

Photo of Slow Cooker Cheesy Beef Taco Rice

Method

  • In the slow cooker, combine beef, taco seasoning, onion, red pepper, garlic, crushed tomatoes, tomato paste, salt, and pepper. Cook on high for 3-4 hours or low for 6+ hours.

  • After the initial cooking time, add the Hinode Medium Grain Rice with hot stock. Cook for an additional 45 minutes on high or until the rice is tender.

  • Once the rice is cooked, sprinkle cheddar cheese over the top, close the lid, and cook until the cheese is melted about 5 minutes.

  • Serve in bowls.

  • Mix avocado with lime juice, then serve this on the side along with sour cream, fresh cilantro and a few corn chips. Add some Tabasco or jalapenos on top for a kick.

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