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Ingredients:
- 2 pounds lean ground beef
- 1 cup chopped onion
- 2 green bell peppers, chopped
- 1 large can (28 ounces) tomatoes
- 1 can (8 ounces) tomato sauce
- 2 1/2 teaspoons chili powder, or to taste
- 1 1/2 teaspoons salt
- 2 teaspoons Worcestershire sauce
- 1 cup rice, uncooked
- 1 cup water
Preparation:
Brown beef in skillet; drain off fat. Combine all ingredients in slow cooker, stirring to blend well. Cover and cook on LOW for 6 1/2 to 8 hours, or HIGH for 3 to 3 1/2 hours, or until rice is tender but not mushy.
Serves 8
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Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
3 out of 5
Too BlandMay 31, 2009By MSatterwhite
"OK, let's start by admitting a bias. I think that a Spanish Rice recipe should have at least a mildly spicy flavor. I made it as written, and thought it was very bland - not tasteless, but not very flavorful. When I heated it the next day, I added some parsley (have no idea why), a good dose of cayenne pepper, and another 2 tablespoon of chili powder (2.5 *TEASPOONS* for 2 lbs of beef? Not near enough). I also cut up 3 fresh jalapenos and added them to it. I let it cook for another 4 hours. This time, I thought it was very good. It's still not what I would call hot - but it really doesn't need to be. It does have flavor now, which is what I wanted. I intend to make it again, but I'm going to add the extra spice up front. I'd recommend trying it - but be prepared to add extra spices."
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