Ahhh...the ever famous and easy company meal. With something for everyone (even the kids), it is always a crowd pleaser. Mix it up the night before in the crock pot, refrigerate, and start it slow cooking just 4 hours before your guests arrive. Love this easy dish! Serve with black or re-fried pinto beans to make it especially fancy.
Mexican Rice Recipe
2 lbs. beef
2 large onion chopped
1 T. garlic
1 T. chili powder
1 T. oregano
1 T. cumin
1 T. salt
1 T. honey
4 c. cooked brown rice
2 cans of kidney beans
3 c. chopped tomatoes (I use my blendtec to chop these).
4 c. sweet potato soup
Cook the perfect pot of brown rice by using a large pot. Bring 10 cups of water to a boil. Once boiling, pour in 4 cups of brown rice. Cover and turn heat to low, and cook for 40-50 minutes.
Meanwhile, brown beef and onion, and then pour into the bottom of 7-quart crockpot. Add the remaining ingredients and the rice when its finished. Mix well.
Refrigerate overnight or cook immediately on low for 4 hours.
Toppings:
Tortilla Chips
Romaine Lettuce chopped
Tomatoes chopped
Olives chopped
Avacado chopped
Shredded White Cheese (optional)
Ranch Dressing (recipe here)
Salsa (recipe here)
Cilantro
Layer your salad with tortilla chips, chopped romaine lettuce, Mexican rice, tomatoes, olives, avacado, ranch dressing, salsa, shredded white cheese (optional) and chopped cilantro.
