Name: Slow-Cooker Spanish Rice
Prep time: 30 min
Cook time: 30 min
Yield: 8
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 shredded cheddar cheese -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Spanish Rice

1. 1-1/2 pounds ground beef -

2. 2 medium onions, chopped -

3. 1 medium green pepper, chopped -

4. 1 celery rib, chopped -

5. 2 garlic cloves, minced -

6. 1-1/2 cups uncooked converted rice (not instant) -

7. 1 can (28 ounces) diced tomatoes, drained -

8. 1 can (6 ounces) tomato paste -

9. 1 teaspoon salt -

10. 1 teaspoon sugar -

11. 1 teaspoon chili powder -

12. Dash pepper -

13. 1-1/2 cups water -

14. 1 can (2-1/4 ounces) sliced ripe olives, drained -

15. 1/2 cup shredded cheddar cheese -

How to cook deliciously - Slow-Cooker Spanish Rice

1. Stage

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.

2. Stage

Cook, covered, on low until rice and vegetables are tender, 4-5 hours, stirring once. Top with olives and cheese before serving.