i made a big batch of this and I am so happy. it tastes delicious and it’s filling.
by boyjohnnyboy0912
1 Comment
boyjohnnyboy0912
2 lbs ground beef, i used 80/20
1 lbs ground chorizo
1 tablespoon baking soda
8 oz of water
2 teaspoons salt
2.5 cups of long grain white rice
1 28 oz can of tomato puree
1 14.5 oz diced tomatoes
2 tablespoons tomato paste
2 chipotle peppers in adobo, diced
1 teaspoon of the adobo sauce
3-6 tablespoons of taco seasoning (depending on your spice tolerance)
4 tablespoons of a salt free seasoning blend, i used Mrs Dash
2 tablespoons onion powder
3 tablespoons granulated garlic
Optional additions:
hot sauce (i added about 6 dashes of Tapatilo)
chipotle chile powder (i added about 1 teaspoon)
In a large bowl mix the beef and chorizo together. Add the baking soda to the water and mix then add to the meat and mix. Allow to sit at room temperature for 20 minutes. Brown the meat until almost all of the pink is gone, you will probably have to do this in batches. Add the salt while cooking the meat. Add meat to the slow-cooker. Wash the rice in a sieve until for about 15 seconds (i don’t wash until water is completely clear) then add to the slow-cooker and mix. Add the tomato products, chipotle peppers and sauce, taco seasoning, Mrs Dash, onion powder, and garlic powder then stir to combine. Set on low and cook for 3 hours, stirring each hour of cooking so rice cooks uniformly. After 2 hours of cooking check the taste to see if it’s to your spice level. i ended up adding about 6 dashes of Tapatilo hot sauce as well as 1 tablespoon chipotle chile powder and an additional 3 tablespoons of taco seasoning. i also added 8 oz of additional water at this time to help the spices blend and to help the rice finish cooking but you may not need to. Serve with tortillas and lime wedges or eat as is (i highly recommend a squeeze of lime). This goes great with tortilla chips, especially the ones with a hint of lime. You can even make a sandwich as if it was sloppy Joe’s.
1 Comment
2 lbs ground beef, i used 80/20
1 lbs ground chorizo
1 tablespoon baking soda
8 oz of water
2 teaspoons salt
2.5 cups of long grain white rice
1 28 oz can of tomato puree
1 14.5 oz diced tomatoes
2 tablespoons tomato paste
2 chipotle peppers in adobo, diced
1 teaspoon of the adobo sauce
3-6 tablespoons of taco seasoning (depending on your spice tolerance)
4 tablespoons of a salt free seasoning blend, i used Mrs Dash
2 tablespoons onion powder
3 tablespoons granulated garlic
Optional additions:
hot sauce (i added about 6 dashes of Tapatilo)
chipotle chile powder (i added about 1 teaspoon)
In a large bowl mix the beef and chorizo together. Add the baking soda to the water and mix then add to the meat and mix. Allow to sit at room temperature for 20 minutes.
Brown the meat until almost all of the pink is gone, you will probably have to do this in batches. Add the salt while cooking the meat. Add meat to the slow-cooker.
Wash the rice in a sieve until for about 15 seconds (i don’t wash until water is completely clear) then add to the slow-cooker and mix. Add the tomato products, chipotle peppers and sauce, taco seasoning, Mrs Dash, onion powder, and garlic powder then stir to combine.
Set on low and cook for 3 hours, stirring each hour of cooking so rice cooks uniformly.
After 2 hours of cooking check the taste to see if it’s to your spice level. i ended up adding about 6 dashes of Tapatilo hot sauce as well as 1 tablespoon chipotle chile powder and an additional 3 tablespoons of taco seasoning. i also added 8 oz of additional water at this time to help the spices blend and to help the rice finish cooking but you may not need to.
Serve with tortillas and lime wedges or eat as is (i highly recommend a squeeze of lime). This goes great with tortilla chips, especially the ones with a hint of lime. You can even make a sandwich as if it was sloppy Joe’s.