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Spanish Rice 2

RG

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)

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


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