Add to Recipe Box
Previous RecipeEasy Pork Chops with Yellow Jasmine Rice
Buy all ingredients to make this recipe from your local grocer:
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!Learn How It Works
Share this recipe using:
Next RecipeCoconut Jasmine Rice and Black Beans
Our recipe for Slow Cooker Barbacoa with Cilantro-Lime Rice is not only delicious but also very simple to prepare. In a slow cooker, mix thick GOYA® Tomato Sauce, along with the spicy and smoky flavor of GOYA® Chipotle Peppers in Adobo Sauce and other ingredients such as oil, garlic, lime juice, cumin, and oregano. Add the meat previously seasoned with Adobo and cook on low. Once ready, serve this delicious barbacoa alongside fluffy GOYA® Jasmine Rice seasoned with Recaito, accompanied by finely chopped cilantro, lime wedges and avocado. So good!
3 cans (8 oz. each)
GOYA® Tomato Sauce
GOYA® Chipotle Peppers in Adobo Sauce, minced, + 2 tbsp. adobo sauce from can
GOYA® Powdered Beef Flavored Bouillon
GOYA® Lime Juice, divided
GOYA® Extra Virgin Olive Oil
GOYA® Brown Sugar Cane – Piloncillo, grated
GOYA® Minced Garlic
GOYA® Ground Cumin
GOYA® Oregano Leaf
GOYA® Ground Cinnamon
Pinch ground cloves
beef brisket or chuck roast
GOYA® Adobo All-Purpose Seasoning with Pepper
GOYA® Jasmine Rice
avocado, peeled, halved, pitted and sliced
Lime wedges, for serving
finely chopped cilantro
Into slow cooker bowl, add tomato sauce, chipotle peppers, adobo sauce, bouillon, sofrito, half the lime juice, oil, brown sugar cane, garlic, cumin, oregano, cinnamon and clove; stir to combine.
Season beef with adobo seasoning. Transfer to slow cooker. Cover and cook on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours, or until beef is very tender.
In last 30 minutes of beef cooking, in medium saucepan, bring 2 1/2 cups water to a boil over medium-high heat. Stir in rice and Recaito; bring back to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, for 18 to 20 minutes or until rice is tender and has absorbed the liquid.
Remove rice mixture from heat. Let stand, covered, for 5 minutes. Pour in remaining lime juice and fluff with fork.
Transfer beef to cutting board; using 2 forks, shred beef. Return to slow cooker and stir to incorporate.
Divide rice among 6 to 8 plates. Top each with 1 cup beef mixture and juices. Garnish with avocado, lime wedges and cilantro.
Note: Any leftover barbacoa can be used as a filling for tacos, burritos or quesadillas.
No Reviews Yet