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Slow Cooked Spanish Rice 2 pounds
ground beef
2 medium Onions -- chopped
2 Green peppers -- chopped
28 ounce can tomatoes
8 ounce can tomato sauce
1 cup Water
2 1/2 teaspoons Chili powder
2 1/2 teaspoons Salt
2 teaspoons Worcestershire Sauce
1 cup Raw rice (converted)
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. (High: 3 hours) |
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