|Nutritional Guidelines (per serving)|
|Servings: Serves 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 4g||14%|
|*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.
For a spicier Spanish rice, add some cayenne pepper or add one or two minced jalapeno peppers.
- 2 pounds lean ground beef
- 1 cup chopped onion
- 2 green bell peppers (chopped)
- 1 (28 oz) can tomatoes
- 1 (8 oz) can tomato sauce
- 1-2 tablespoons chili powder (or to taste)
- 1 1/2 teaspoons salt
- 2 teaspoons Worcestershire sauce
- 1 cup rice (uncooked)
- 1 cup water
Gather the ingredients.
Heat the oil in a large skillet over medium heat. Crumble the beef into the skillet and cook for about 5 minutes, stirring constantly. Add the chopped onion and bell peppers and continue 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 them to the slow cooker.
Add the tomatoes, tomato sauce, chili powder, salt, Worcestershire sauce, rice, and water to the beef mixture. Stir to blend.
Cover the pot and cook on low for 6 to 8 hours, or high for 3 to 3 1/2 hours, or until rice is tender. If your crock pot cooks quickly, check the rice for doneness after about 5 hours on low or 2 hours on high.