Tuesday, March 22, 2011

Crockpot Beef and Beans over Spanish Rice

We made another big batch of our 24-Hour Crock Pot Beef last week which meant I was looking for ways to use all that shredded beef. My original plan was to use it in a Mexican inspired hotdish but, as I was formulating that plan I decided to just serve the meat over some Mexican rice. The result wasn't too far from eating a burrito without the tortilla.
Crockpot Beef & Beans over Mexican Rice
When we moved here from San Francisco a few years ago, we thought there would be a lot of food we would miss. We were happily wrong & found Minneapolis to be full of wonderful restaurants & markets. There was one thing that we sorely missed though, the Mission-style burrito. Sure we can get a burrito here & we've gotten used to them but, they are just not the same. As I see it there are two big differences. First, in San Francisco they melt the cheese on the tortilla when they steam it (this might be my favorite thing). Second, they use Spanish rice which adds a big boost of flavor. So, I guess you could call this my tortilla-less version of a Mission-style burrito.

Whatever you call it this was a dish that was full of flavor & super easy to make especially if you've got the leftover beef. We reheated the beef with some pinto beans & a little of their cooking liquid. Then added some shredded cheddar & sour cream (ok, it's actually plain yogurt). Matt also added some hot sauce & salsa.

Spanish Rice

1 T olive oil
1 c long grain white rice
1/2 c chopped yellow onion
1 clove garlic, minced
1/2 poblano pepper, seeded & chopped
1/2 t Mexican oregano
1/4 t epazote
1/4 t ground chipotle
1 heaping T tomato paste
2 c chicken stock (or combination of chicken stock & water)

In a large stock pot heat the olive oil over medium-high heat. Add the rice & toast for a minute, stirring to coat. Add the onion, garlic & pepper. Sauté until the onion is translucent. Stir in the oregano, epazote, chipotle & tomato paste. Add the chicken stock & stir to blend everything. Bring to a boil. Cover, reduce heat & let simmer for 20 - 25 minutes. Remove from the heat & let sit 5 minutes. The stock should all be absorbed & the rice tender.

Makes 4 servings.

Top the rice with any or all of the following; beef, chicken, beans, grated cheddar, hot sauce, salsa, lettuce, tomatoes, guacamole, and sour cream.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2011 Kathy Lewinski

10 comments:

Kate said...

I could top that with a poached egg and call it breakfast. Looks delicious!

Chris and Amy said...

Ditto what Kate said! Yummy!

Jersey Girl Cooks said...

This looks so good! A perfect meal when I'm craving Mexican.

vanillasugar said...

well its still winter here and it was snowing (still)
i am so done with winter.
love that dollup of sour cream. all over this one. leftovers in a burrito please!!!

Amy P. said...

Looks like just the kind of comfort food we'll need tomorrow

Deborah said...

It's just past breakfast-time, but I'm wanting this right now!! Looks delicious!

grace said...

the appropriate weather for a hearty and filling dish like this is winding down...not that that ever stopped me before. :)

Jenn @leftoverqueen said...

This looks really good! My kind of food for sure!

Michelle said...

It's turn so cold here and this dish sounds perfect! Wondering how this would be over polenta stacks instead of rich?

Lori said...

This sounds so good! It reminds me of a Qdoba or Chipotle Burrito Bowl.

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