Ingredients
One pound lean ground beef, one large yellow onion chopped, one can (14.5 ounces) diced tomatoes with green chilies (such as Rotel, do not drain), and one cup long-grain white rice (uncooked).
Equipment Needed
A slow cooker (four to six quarts or larger), a skillet (optional, for browning beef), a wooden spoon or spatula, and a can opener.
Method
If you have time, brown the ground beef in a skillet over medium-high heat until no longer pink, breaking it up with a spatula. Drain any excess fat. If you are extremely short on time, you can add raw ground beef directly to the slow cooker—it will cook through completely but will be less browned and slightly more crumbly.
Place the chopped onion in the bottom of the slow cooker. Add the browned or raw ground beef on top of the onion.
Pour the entire can of diced tomatoes with green chilies (including the liquid) over the beef and onion.
Sprinkle the uncooked rice evenly over everything. Do not stir.
Pour one cup of water over the rice. Gently press the rice down with a spatula so it is mostly submerged in liquid. Do not stir—the rice needs to stay on top to cook properly.
Cover the slow cooker with the lid. Cook on LOW for four to five hours or on HIGH for two to three hours. The dish is done when the rice is tender and has absorbed most of the liquid, and the beef is fully cooked.
Stir everything together gently before serving. The rice will have settled at the bottom and the beef on top—this is normal.
Serve hot.
Storage
Refrigerate in an airtight container for up to four days. Reheat individual portions in the microwave or reheat on the stovetop over medium-low heat with a splash of water or broth. Freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Variations
For a cheesy Texas hash, stir in one cup of shredded cheddar cheese during the last ten minutes of cooking or sprinkle it over each serving. For a spicy version, add one diced jalapeño, half a teaspoon of cayenne pepper, or use hot diced tomatoes with habanero. For a bell pepper version, add one chopped green bell pepper along with the onion. For a corn version, add one cup of frozen or canned corn kernels (drained) during the last thirty minutes of cooking. For a bean version, add one can (15 ounces) of drained and rinsed black beans or pinto beans along with the tomatoes. For a smoky version, add half a teaspoon of smoked paprika or use fire-roasted diced tomatoes. For a soupy version, add one extra cup of beef broth or water for a stew-like consistency. Serve with crusty bread.
Serving Suggestions
Serve with a dollop of sour cream and a sprinkle of chopped green onions. Top with sliced avocado or guacamole. Serve with a side of cornbread or tortilla chips. Garnish with fresh cilantro and a squeeze of lime. Serve over a bed of shredded lettuce for a taco bowl. Top with hot sauce or salsa.
Tips for Best Results
Do not stir after adding the rice. The rice must stay on top to cook evenly. Stirring pushes the rice to the bottom where it can burn or become mushy. Trust the layers.
Use long-grain white rice. Do not use minute rice, brown rice, jasmine, basmati, or short-grain rice. Minute rice will turn to mush. Brown rice takes much longer to cook and needs extra liquid. Standard long-grain white rice gives the perfect texture.
Brown the ground beef if you have five extra minutes. Raw ground beef will cook in the slow cooker but the flavor is much better when browned first. The Maillard reaction adds depth. If you skip browning, drain any excess fat after cooking.
Use diced tomatoes with green chilies. This is the secret to Texas hash. The green chilies add a mild heat and authentic Texan flavor without being spicy. If you cannot find Rotel, use one can of plain diced tomatoes and one small can of diced green chilies.
Do not add extra liquid unless needed. The tomatoes, water, and juices from the beef and onion are exactly enough to cook the rice. Adding more liquid will make the dish soupy.
Check the rice at the lower end of the cooking time. Different slow cookers run at different temperatures. At two hours on HIGH, check if the rice is tender and the liquid is absorbed. If still crunchy, cook for another thirty minutes.
Let it rest for ten minutes before serving. The rice will absorb any remaining liquid and the flavors will meld. Serving immediately is fine, but resting improves the texture.
Make it a freezer meal. Assemble all four ingredients in a freezer-safe bag or container. Freeze for up to three months. To cook, thaw overnight in the refrigerator then add to the slow cooker as directed. You may need to add an extra half cup of water.
Double the recipe for a crowd. Use a six to eight quart slow cooker. Increase cooking time by about thirty minutes on HIGH or one hour on LOW.
Top with cheese and broil for a crispy crust. For a baked casserole finish, transfer the cooked Texas hash to an oven-safe dish, top with shredded cheese, and broil for two to three minutes until bubbly and golden.