January 3 Dinner Tacos with Spanish Rice and Refried Beans

Made a nice Mexican dinner last night

1.5cups uncooked rice with half can of whole tomatoes with ½ cup of mixed frozen veggies

1 can of refried beans

12 hard tacos

10 soft corn tortillas

½ bag shredded cheddar

shredded lettuce

1/3 bunch of Cilantro

Ribeye Pork roast (small one for under $4)

1. Marinade Pork roast in left over cold coffee for 4 hours with a pinch of salt
2. Cut up half onion into big chunks plus three cloves of garlic mashed
3. Take pork out of marinade and place into slow coocker on top of onion. Add water until covered turn on low cook until internal temp reaches 180F. 4 Hours or more depending on your crockpot.
4. Rice takes approximately 20 minutes. So time accordingly.1.5 cup of rice to 1 cup of water.
5. Put half can of whole tomatoes in blender add tacos spice seasoning 2-4 tablespoons Puree.
6. When water begins to boil added blended tomatoes and ½ cup frozen veggies. Wait another minute for water to boil again reduce heat to low and simmer.
7. Take pork out of crock pot and let rest.
8. Chop lettuce, chop Cilantro and plate with shredded cheese.
9. Pork should be ready to slice. Cut the roast in half and put ½ away in fridge for another day. Slice the remaining pork thin and put some in each hard and soft taco.
10. Put 3-4 tacos on a plate with a scoop of refried beans and a scoop of Mexican rice and serve.

Keep the broth from the slow cooker in a storage container for another meal!
You should have half the rice leftover, put in storage container for another meal!