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Roast paprika cumin pepper chili powder black pepper salt water white rice salt lime fresh cilantro beans shredded cheese
Viewed: 22 - Published at: 6 years agoIngredients
- 5 lb Chuck Roast
- 2 tsp Paprika
- 2 tsp Cumin
- 1 tsp Chipotle Pepper
- 1 tsp Chili Powder
- 1 tsp Black Pepper
- 1/2 tsp Salt.
- 4 cup Water
- 2 cup White rice
- 1/2 tsp Salt
- 1 large Lime
- 1/4 cup Chopped Fresh cilantro.
- 1 can Beans (black, white, kidney or pinto) drained
- 1 cup Reserved liquid from the meat.
- 2 cup Shredded cheese (Mexican blend, Monterey Jack or pepper jack).
Method
- Cut chuck roast into 1 to 2 inch cubes.
- Remove the excess fat.
- Mix dry spices.
- Spray a large crock pot with Pam.
- Put 1/3 of the chuck roast in the crock pot.
- Sprinkle 1/3 of the spice mix over meat.
- Repeat with the additional meat and spice mix.
- Stir the meat to coat with the spices.
- Cook for 5-6 hours on high.
- Or 10 hours on low.
- Remove meat with a slotted spoon to plate.
- Reserve the liquid.
- Shred the meat with two forks and remove any fat.
- Return the meat to the crock pot.
- Add enough of the reserved liquid to moisten the meat.
- Bring water to boil.
- Add rice and salt.
- Cook according to the directions on the rice package.
- You may need to adjust the amount of water according to your type of rice.
- Brown rice can also be used.
- Just as the rice is done add the juice from the lime and the cilantro.
- Fluff rice.
- Combine the beans and Reserved liquid from the meat.
- Simmer on low while the rice cooks.
- In a soup bowl layer as follows: Rice then meat then beans then cheese.
- Serve hot with any or all of the following: sour cream, guacamole, jalapeno, salsa and/or hot sauce.
