Crock Pot Spanish Rice
MexicanBeefIntermediate420 min
Ingredients
Servings
4
- 2 lb ground chuck or beef
- 1 med. onion, chopped
- 1 green pepper, chopped
- 1 can stewed tomatoes, 28 oz.
- 1 can tomato sauce, 16 oz.
- 1 0.5 cup water
- 2 0.5 tsp chili powder, or to taste
- 2 tsp seasoned salt, to taste
- 2 tbsp Worcestershire sauce
- 2 cup raw rice, converted
- 3 stalks celery, chopped
Instructions
- 1
Brown beef in skillet and drain off fat. Put all ingredients in crock pot.
- 2
Stir thoroughly. Cover and cook on Low 7 to 9 hours or on High 3 hours. Stir
- 3
in cheese and sprinkle on top (if desired).
Tags
soupcrockpotmexicanamerican
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