Crock pot spanish rice

Yield: 4 Servings

Measure Ingredient
2 pounds Ground chuck or beef
1 medium Onion; chopped
1 \N 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 \N Stalks celery; chopped

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.

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