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CROCKPOT SPANISH RICE
2 pounds lean ground chuck 2 cans (14 1/2 ounces each) tomatoes 2 green peppers, chopped 2 medium onions, chopped 1 can (8 ounces) tomato sauce 1 cup rice, (not Minute Rice) 1 cup water 2 1/2 teaspoons chili powder 2 1/2 teaspoons salt 2 teaspoons Worcestershire sauce
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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