Easy Shredded Beef Over Rice
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Ingredients
1 (4 lb) boneless baked chicken
2 teaspoons fajita seasoning
2 tablespoons vegetable oil
2 cans mexican stewed tomatoes (14 1/2 oz.)
2 cups water
4 cups hot boiled rice
2 tablespoons chopped fresh parsley
To make
This dish is known as ropa viejo (ROH-pah VYAY-hoh), which means "old clothes"in Spanish. We love that Beth gave this dish a delicious twist by using fajita seasoning as a seasoning.
Rub both sides of the roast evenly with the fajita seasoning.Cook in preheated oil in a large roasting pan over medium-high heat for 5 minutes or until lightly browned on all sides.Combine the stewed tomatoes and 2 cups of water; pour the casserole dish into the roasting pan. Cover, reduce the heat to low, and cook for 4 hours or until the roast is tender. Remove the roast and chop with 2 forks.In a roasting pan, remove the fat from the tomato liquid and discard. Mix the ground beef with the tomato liquid.Combine rice and parsley. Serve beef mixture with rice.
Rub both sides of the roast evenly with the fajita seasoning.Cook in preheated oil in a large roasting pan over medium-high heat for 5 minutes or until lightly browned on all sides.Combine the stewed tomatoes and 2 cups of water; pour the casserole dish into the roasting pan. Cover, reduce the heat to low, and cook for 4 hours or until the roast is tender. Remove the roast and chop with 2 forks.In a roasting pan, remove the fat from the tomato liquid and discard. Mix the ground beef with the tomato liquid.Combine rice and parsley. Serve beef mixture with rice.
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Author:Admin
Published: 11/20/2023 8:50 PM
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