Slow cook spanish rice

Yield: 1 servings

Measure Ingredient
2 pounds Ground chuck 1 cup water
\N \N Or beef
2 mediums Onions, chopped 2 1/2 teaspoons salt
2 eaches Green peppers, chopped
1 each 28-ounce can tomatoes sauce
1 each 8-ounce can tomato sauce 1 cup raw rice (converted)
2½ teaspoon Chili powder
2 teaspoons Worcestershire

Brown beef in skillet and drain off fat. Put all ingredients in CROCK-POT. Stir thoroughly. Cover and cook on Low 6 to 8 hours.

(High: 3 hours). From Rival Crock-pot cook book, date unknown From the files of Earl Shelsby

Submitted By INGE FRONDA On 02-21-95

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