Steak Tacos and Slow Cooked Rice

Steak Tacos and Slow Cooker Rice


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These zesty steak tacos will hit the spot for your next Mexican-themed fiesta. The rice for this recipe is seasoned to perfection and cooked in the crockpot for added convenience.

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Chicago, IL

Time needed

6 hour cooking

Serving Size / Yield

4-6 servings


  • 1½ Cups Rice
  • 2½ Cups Chicken Broth
  • 3 Cloves Garlic, Finely Chopped
  • ¼ Medium Onion
  • 2 Tbs Olive Oil
  • 4 Tbs Finely Chopped Parsley
  • 1 lb Flank Steak
  • 1 Smoked Chipotle, finely chopped
  • 3 Cloves Garlic, minced
  • Black Pepper
  • 1 tsp Salt
  • 2 tsp Ground Cumin
  • 2 tsp Oregano
  • 2 Tbsp Olive Oil
  • Pico de Gallo
  • Flour Tortillas

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Put the rice, chicken broth, garlic, onion, olive oil, and parsley in a slow cooker.
Cook on high heat for 3 to 6 hours or until rice is tender.

Season steak with chipotle, garlic, cumin, oregano, olive oil, and salt and pepper.
Heat a cast iron skillet on medium heat.
Cook both sides of the steak for 5 minutes a piece.
Let steak rest for 10 minutes.
Slice and chop into pieces.

Warm tortillas in the oven.
Add meat and pico de gallo.
Serve rice on the side.

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