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Fajita Beef 'n' Rice

(1 Votes)
9 Hr

Fajita Beef 'n' Rice is similar to the Cuban dish ropa viejo, meaning "old clothes." Don't be fooled by the name 'cause this flavorful dish is traditionally made with leftover meat, usually pot roast, that's shredded and cooked in a tomato sauce.

What You'll Need

  • 1 (4-pound) boneless top chuck roast
  • 2 teaspoons fajita seasoning
  • 2 (14-1/2-ounce) cans Mexican-style stewed tomatoes, undrained
  • 6 cups warm cooked rice
  • 1/3 cup chopped fresh cilantro or parsley
  • 1/4 cup lime juice

What to Do

  1. Trim excess fat from roast. Rub both sides of roast evenly with fajita seasoning. Place roast in a 5- to 6-quart round slow cooker; top with stewed tomatoes.
  2. Cover and cook on HIGH setting 9 hours, or until meat shreds easily with a fork. Remove roast from slow cooker, and shred using 2 forks. Degrease tomato liquid, discarding fat. Stir shredded beef into tomato liquid.
  3. Combine rice, cilantro, and lime juice. Serve beef mixture over rice.


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I have not made this yet so I cannot rate it.

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How do you degrease tomato liquid and reserve it?


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