Crockpot Spanish Ricecrockpot, meats 2.00 lb ground chuck or beef 1.00 medium onion; chopped 1.00 green pepper; chopped 1.00 can (28 oz.) stewed tomatoes 1.00 can (16 oz.) tomato sauce 1.50 cup water 2.50 teaspoon chili powder; (or to taste) 2.00 teaspoon seasoned salt; (to taste) 2.00 tablespoon worcestershire sauce 2.00 cup raw rice; converted 3.00 stalks celery; chopped Brown beef in skillet and drain off fat. Put all ingredients in crock pot. Stir thoroughly. Cover and cook on Low 7 to 9 hours or on High 3 hours. Stir in cheese and sprinkle on top (if desired). >From the recipe files of Carole Walberg Posted to MM-Recipes Digest by Tracy Waltermyer |
