OAMC Spanish Rice and Shredded Beef
Prep Time
Cooking Time
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This is a meal that can be made from the freezer (cook crockpot beef and freeze it) or for the freezer. I pull mine out before the meat goes in - until then it's a great vegetarian dish. I generally get 8 - 1 pd freezer packs with a little extra for that day's dinner. I've added extra liquid because the rice absorbs the sauce. Add black olives for a change as well.
Type: Entree
Yield: 8
  • 4 tablespoons Olive Oil
  • ½ cup chopped onion
  • ½ cup chopped green or red bell pepper
  • ½ cup chopped celery
  • 6 cups cooked rice
  • 3 can (14.5 to 16 ounces) diced tomatoes with juice
  • 1 can (14.5 to 16 ounces) tomato sauce
  • 3 cups crockpot shredded beef (see below) or 2 lbs browned ground beef
  • 1 T parsley
  • 1-1/2 teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup shredded Mexican combination cheese
  1. In a large pot over low heat, warm olive oil. Add onions, bell pepper, and celery - saute until vegetables are tender.
  2. Add rice, tomatoes, tomato sauce, parsley, salt, and pepper; and meat simmer 5 minutes.
  3. Remove from heat and stir in cheese.
Crockpot Shredded Beef 4-5 lb beef chuck roast 3 cups beef broth (enough to cover meat) ½ cup onions, chopped 1 clove garlic, chopped ¼ tsp salt dash pepper Trim to remove any visible fat. Place the meat into the crock pot and cover with broth, onions, and garlic. Cook on low 6-10 hours or until it falls apart easily. Remove and discard the broth. Flake the meat and use it to fill tacos, burritos, or mix with bbq sauce and serve on a bun. Add spices as appropriate.
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2011/05/21/oamc-spanish-rice-with-shredded-beef-and-cheese-recipe/