Crock pot spanish rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground chuck or beef |
| 1 | medium | Onion; chopped |
| 1 | Green pepper; chopped | |
| 1 | can | (28 oz.) stewed tomatoes |
| 1 | can | (16 oz.) tomato sauce |
| 1½ | cup | Water |
| 2½ | teaspoon | Chili powder; (or to taste) |
| 2 | teaspoons | Seasoned salt; (to taste) |
| 2 | tablespoons | Worcestershire sauce |
| 2 | cups | Raw rice; converted |
| 3 | Stalks celery; chopped | |
Directions
Brown beef in skillet and drain off fat. Put all ingredients in crock pot.
Stir thoroughly. Cover and cook on Low 7 to 9 hours or on High 3 hours.
Stir in cheese and sprinkle on top (if desired).
>From the recipe files of Carole Walberg Posted to MM-Recipes Digest by Tracy Waltermyer <inadayz@...> on Aug 25, 1998, converted by MM_Buster v2.0l.