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Crock Pot Spanish Rice
2 pounds ground chuck or beef
1 medium onion, chopped
1 green pepper, chopped
28 ounce can stewed tomatoes
16 ounce can tomato sauce
1 1/2 cups water
2 1/2 teaspoons chili powder, or to taste
2 teaspoons seasoned salt, to taste
2 tablespoons Worcestershire sauce
2 cups raw rice, converted
3 stalks celery, chopped
grated Monterey Jack or Cheddar cheese, optional
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 or
on High 3 hours. Sprinkle with grated cheese before serving, if
desired.
NOTE: Before freezing, leave out the rice and water. Add them,
when you place everything in the crockpot to cook.
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Spanish Rice 04