Slow-Cooker Spanish Rice

Name: Slow-Cooker Spanish Rice
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 8 servings.
Ingredients: 1-1/2 pounds ground beef; 2 medium onions, chopped; 1 medium green pepper, chopped; 1 celery rib, chopped; 2 garlic cloves, minced; 1-1/2 cups uncooked converted rice (not instant); 1 can (28 ounces) diced tomatoes, drained; 1 can (6 ounces) tomato paste; 1 teaspoon salt; 1 teaspoon sugar; 1 teaspoon chili powder; Dash pepper; 1-1/2 cups water; 1 can (2-1/4 ounces) sliced ripe olives, drained; 1/2 cup Kerrygold shredded cheddar cheese

Here's an economical dish with authentic Tex-Mex taste. Even the little ones will go for this Spanish rice. —Sharon Tipton, Casselberry, Florida

Ingredients

1-1/2 pounds ground beef
2 medium onions, chopped
1 medium green pepper, chopped
1 celery rib, chopped
2 garlic cloves, minced
1-1/2 cups uncooked converted rice (not instant)
1 can (28 ounces) diced tomatoes, drained
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon sugar
1 teaspoon chili powder
Dash pepper
1-1/2 cups water
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup Kerrygold shredded cheddar cheese

Directions

In a large skillet over medium-high heat, cook beef, onions, pepper and celery 7-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain and transfer meat mixture to a 4- or 5-qt. slow cooker. Add next eight ingredients.
Cook, covered, on low until rice and vegetables are tender, 4-5 hours, stirring once. Top with olives and cheese before serving.

Test Kitchen tips

This recipe was tested with Uncle Ben's original converted rice.

Place leftover filling in a flour tortilla.

Make lettuce wraps by serving in lettuce cups.