Crockpot Beef Fajita Rice Bowls
Crockpot Beef Fajita Rice Bowls
Ingredients
For the Beef Fajita Bowls
- 1 pound lean ground beef
- 1 yellow onion, chopped
- 2 bell peppers, sliced (any color)
- 1 1/2 cups uncooked long grain white rice, rinsed
- 2 cups beef broth
- 1 can diced tomatoes with green chilies, 10 ounce, undrained
- 2 tablespoons fajita seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
In a large skillet, brown the lean ground beef over medium-high heat. Drain any excess fat and transfer the browned beef to the crockpot.
⏱️ 10 min00
- 2
Add the chopped yellow onion, sliced bell peppers, rinsed uncooked long grain white rice, beef broth, undrained diced tomatoes with green chilies, fajita seasoning, ground cumin, chili powder, garlic powder, salt, and black pepper to the crockpot with the beef.
⏱️ 5 min00
- 3
Stir all ingredients together until well combined. Cover the crockpot and cook on the low setting for 3 to 4 hours, or on the high setting for 1 1/2 to 2 hours, until the rice is tender and most of the liquid has been absorbed.
⏱️ 180 min00
- 4
Once cooked, give the mixture a good stir to fluff the rice and combine all the flavors.
⏱️ 1 min00
- 5
Serve the beef fajita rice bowls warm, topped with shredded cheddar cheese, a dollop of salsa, a spoonful of sour cream, and a sprinkle of fresh chopped cilantro.
⏱️ 5 min00
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Beef Fajita Rice Bowls
Ingredients
For the Beef Fajita Bowls
- 1 pound lean ground beef
- 1 yellow onion, chopped
- 2 bell peppers, sliced (any color)
- 1 1/2 cups uncooked long grain white rice, rinsed
- 2 cups beef broth
- 1 can diced tomatoes with green chilies, 10 ounce, undrained
- 2 tablespoons fajita seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
In a large skillet, brown the lean ground beef over medium-high heat. Drain any excess fat and transfer the browned beef to the crockpot.
⏱️ 10 min00 - 2
Add the chopped yellow onion, sliced bell peppers, rinsed uncooked long grain white rice, beef broth, undrained diced tomatoes with green chilies, fajita seasoning, ground cumin, chili powder, garlic powder, salt, and black pepper to the crockpot with the beef.
⏱️ 5 min00 - 3
Stir all ingredients together until well combined. Cover the crockpot and cook on the low setting for 3 to 4 hours, or on the high setting for 1 1/2 to 2 hours, until the rice is tender and most of the liquid has been absorbed.
⏱️ 180 min00 - 4
Once cooked, give the mixture a good stir to fluff the rice and combine all the flavors.
⏱️ 1 min00 - 5
Serve the beef fajita rice bowls warm, topped with shredded cheddar cheese, a dollop of salsa, a spoonful of sour cream, and a sprinkle of fresh chopped cilantro.
⏱️ 5 min00