|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||19%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 4g||14%|
|Total Sugars 6g|
|Vitamin C 27mg||135%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This beefy crock pot Spanish rice is a perfect solution to the age-old question, "What's for dinner?" The browned beef is combined with tomatoes, chopped peppers and onion, and classic chili seasonings. It's a family-pleasing dish that goes well with a salad or coleslaw and cornbread or biscuits.
2 pounds lean ground beef
1 cup chopped onion
2 green bell peppers, chopped
1 (28-ounce) can tomatoes
1 (8-ounce) can tomato sauce
1 to 2 tablespoons chili powder
1 1/2 teaspoons kosher salt
2 teaspoons Worcestershire sauce
1 cup rice (uncooked)
1 cup water
Gather the ingredients.
Heat oil in a large skillet over medium heat. Crumble beef into skillet and cook for about 5 minutes, stirring constantly.
Add chopped onion and bell peppers and continue to cook for a few minutes longer, or until the beef is no longer pink.
Drain the browned ground beef, onion, and bell pepper and transfer to slow cooker.
Add tomatoes, tomato sauce, chili powder, salt, Worcestershire sauce, rice, and water to beef mixture. Stir to blend.
Cover pot and cook on low for 6 to 8 hours, or high for 3 to 3 1/2 hours, until rice is tender. (If your crock pot cooks quickly, check rice for doneness after about 5 hours on low or 2 hours on high.)
- For spicier Spanish rice, add some cayenne pepper or add one or two minced jalapeno peppers.
- Check the rice for doneness after about 5 hours on low or 2 hours on high if your crock pot cooks quickly.