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Fiesta Slow Cooker Shredded Beef Bowls

Name: Fiesta Slow Cooker Shredded Beef Bowls
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Ingredients: 1/4 cup of fresh cilantro, finely chopped; 1 teaspoon of dried oregano; 1 cup of long-grain white rice; 2.5 pound beef rump roast; 1 red bell pepper, thinly sliced; 1 tablespoon paprika; 1 cup of beef broth; 1 tablespoon chili powder; 3 ounces of tomato paste; 1 tablespoon of cornstarch; 2 cups of water; 15 ounces of canned black beans, rinsed and drained; 1 ripe plantain, sliced diagonally into 1/4 inch pieces; 1 tablespoon of coconut oil; 1 teaspoon of kosher salt; 1 green bell pepper, thinly sliced; 1 teaspoon of ground cumin

These tantalizing Fiesta Slow Cooker Shredded Beef Bowls fuse the comforting textures of slow-cooked beef with hearty beans and rice while the sweetness of the caramelized plantains make this dish an all-round hit. This recipe is designed to make your weeknight dinners or weekly meal prep both easy ...



8 hr 30 min

TOTAL TIME

761

CALORIES

$6.56

PER SERVING

Ingredients

17 INGREDIENTS

6 SERVINGS

1/4 cup fresh cilantro

finely chopped

1 tsp dried oregano

1 cup long-grain white rice

2 1/2 lbs beef rump roast

1 whole red bell pepper

15 oz canned black beans

rinsed and drained

1 whole plantain

sliced diagonally into 1/4 inch pieces

1 tbsp coconut oil

1 tsp kosher salt

1 whole green bell pepper

thinly sliced

1 tsp ground cumin

Directions

BEEF

30 min

PREP TIME

8 hr

COOK TIME

8 hr 30 min

TOTAL TIME

Place the 2.5 pound beef rump roast in the slow cooker.

Mix together the chili powder, paprika, ground cumin, dried oregano, tomato paste, and beef broth in a small bowl. Pour this mixture over the beef in the slow cooker.

Cook on low for 8 hours until tender.

After cooking, remove the beef from the slow cooker and shred using two forks. Dissolve the 1 tablespoon of cornstarch in a small amount of water, stir into the sauce in the slow cooker, then return the shredded beef to the slow cooker and toss with the sauce.

RICE AND BEANS

In a medium sauce pot, combine the 1 cup of long-grain white rice and 2 cups of water and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and cook until all liquid is absorbed by the rice.

Add the 15 ounces of rinsed and drained canned black beans and the 1/4 cup of finely chopped fresh cilantro to the rice, stirring to combine.

PLANTAINS

Heat the 1 tablespoon of coconut oil in a skillet over medium-high heat. Add the sliced plantain and fry until golden brown on each side.

Season the fried plantain liberally with the 1 teaspoon of kosher salt and drain on a paper towel lined plate.

ASSEMBLY

Divide the flavored rice, shredded beef, fried plantains, and thinly sliced peppers evenly among meal prep bowls. Garnish each bowl with additional cilantro before storing in the refrigerator for weekday meals.

Health Info

Macros

92g

CARBS

17g

FAT

60g

PROTEIN

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