Taste of Home
Slow-Cooker Spanish Rice
TOTAL TIME: Prep: 30 min. Cook: 4 hours
YIELD: 8 servings.
Here's an economical dish with authentic Tex-Mex flavor. Even the little ones will go for this Spanish rice. —Sharon Tipton, Casselberry, Florida
Ingredients
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1-1/2 pounds ground beef
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2 medium onions, chopped
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1 medium green pepper, chopped
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1 celery rib, chopped
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2 garlic cloves, minced
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1-1/2 cups uncooked converted rice (not instant)
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1 can (28 ounces) diced tomatoes, drained
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1 can (6 ounces) tomato paste
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1 teaspoon salt
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1 teaspoon sugar
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1 teaspoon chili powder
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Dash pepper
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1-1/2 cups water
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1 can (2-1/4 ounces) sliced ripe olives, drained
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1/2 cup shredded cheddar cheese
Directions
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1.
In a large skillet over medium-high heat, cook beef, onions, pepper and celery 7-8 minutes or until no longer pink, crumble meat. Add garlic; cook 1 minute longer. Drain and transfer meat mixture to a 4- or 5-qt. slow cooker. Add next 8 ingredients.
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2.
Cook, covered, on low until rice and vegetables are tender, 4-5 hours, stirring once. Top with olives and cheese before serving.
Nutrition Facts
1-1/4 cups: 378 calories, 13g fat (5g saturated fat), 60mg cholesterol, 632mg sodium, 42g carbohydrate (7g sugars, 3g fiber), 22g protein.
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