Slow Cook Spanish Rice
Yield
4 servingsPrep
15 minCook
8 hrsReady
8 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef chuck
ground |
|
| 2 | medium |
onions
chopped |
|
| 2 | each |
green bell peppers
|
|
| 28 | ounces |
tomatoes
|
|
| 8 | ounces |
tomato sauce
|
|
| 1 | cup |
water
|
|
| 2 ½ | teaspoons |
chili powder
|
|
| 2 ½ | teaspoons |
salt
|
|
| 2 | teaspoons |
worcestershire sauce
|
|
| 1 | cup |
rice
raw |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef chuck
ground |
|
| 2 | medium |
onions
chopped |
|
| 2 | each |
green bell peppers
|
|
| 809.2 | ml/g |
tomatoes
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 237 | ml |
water
|
|
| 13 | ml |
chili powder
|
|
| 13 | ml |
salt
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 237 | ml |
rice
raw |
|
Directions
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.
