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Spanish Rice 2

Ingredients

  • 2 pounds ground chuck or beef
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 1 (28 ounce) can stewed tomatoes
  • 1 (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)

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Instructions

  1. Brown beef in skillet and drain off fat. Put all ingredients in slow cooker. Stir thoroughly.
  2. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 hours.
  3. Sprinkle with grated cheese before serving, if desired.

From the kitchen of Martin James – Copenhagen, Denmark