I love rice. Looove. Unhealthfully, immodestly, unreasonably do I love rice in it’s many beautiful forms. Rice has become our default starchy carb food in the house, and I really see it as another sign of my adulthood that I get to eat rice when I like, instead of pasta and potatoes. … aaaand, y’all don’t care. Fine. Here’s a rice recipe. It’ll make me happy, at least.
SRSLY Mexican Rice
Ingredients:
- 1 lb. extra lean ground beef
- 1 medium onion, chopped
- 1 large green pepper, chopped
- 16 oz. can kidney beans, rinsed and drained
- 14 1/2 oz. can diced tomatoes, undrained
- 8 oz. can tomato sauce
- 1/4 c. water
- 1 pkg. taco seasoning
- 1 tsp. chili powder (or to taste)
- 1/2 tsp. liquid smoke
- 1 tbsp. Worcestershire sauce
- salt to taste
- 1 c. basmati, texmati, or other long grain polished white rice, uncooked
- 1 c. shredded cheddar cheese
Slow Cooker Method:
Brown ground beef in a skillet on medium, adding taco seasoning and chili powder. Scrape the pan, and frizzle the onions and peppers until a softened and a little brown. Combine all the ingredients in your slow cooker, except for the rice and cheese and cook on low for 8 hours. Just before eating, stir in your rice and cook covered until rice is tender. Sprinkle with cheese, cover, and cook until cheese is melted.
SRSLY Method:
Combine all ingredients except for rice and cheese in large zip-top bag and freeze. When ready to cook, place frozen mass in slow cooker and cook on low for 8 hours. Just before eating, stir in rice. Cover and cook until rice is tender. Sprinkle with cheese. Cover and cook until cheese is melted.
Serve with sour cream, garnish with cilantro.
Serves 4-6.
Categories: SRSLY| SRSLY domestic science| domestic science| freezer cooking| recipes| slow cooker
Rice is nice for sure. In fact, I could eat simple stir-fries with a few spices and soy sauce for most meals. If you want extreme nutrition go for brown rice. It really doesn’t taste of cardboard and, besides, humans aren’t made to gulp down soft food unchewed.
Brown rice is definitely excellent. It has texture and fabulous nutty flavor. The problem is that cooking it is, at best, difficult to cook properly. Do you have any suggestions on how to make brown rice food without too much pain?
I made this recipe today, and used long grain brown rice - I added a cup of rice and a cup of water two hours before the end of cooking. Very tasty indeed - this is the first SRSLY recipe I’ve tried, and it worked out very well. Thanks!
@Francesca - I’m glad you enjoyed it!
Just to clarify, is the ground meat not browned before going into the zip-top bag in the SRSLY method?
Lisa, that’s correct. The flavor will be a little different, but you can supplement that brown flavor with an extra dash of Worcestershire sauce when you serve.
You’re welcome to brown the meat beforehand too, if you like, as it will enhance the flavor and reduce the fat in the final product, but the point of the SRSLY method is to reduce the prep time down to the barest minimum.