Title: Crockpot Spanish Rice
Categories: Maindish
Yield: 6 Servings

1 1/2 lb Ground beef; browned &
-drained
1 md Onion; chopped
1 Green pepper; chopped
14 1/2 oz Tomatoes; whole, or
2 lg Tomatoes; sliced &
-quartered
16 oz Tomato sauce
3/4 c Water
2 ts Chili powder
2 ts Worcestershire sauce
1 1/2 ts Salt
3/4 c Rice; converted, raw

From: waring@ima.infomail.com (Sam Waring) COLLECTION

Date: Mon, 23 Jan 1995 02:50:15 +0000
Stir all ingredients together. Cover and cook on low 7 to 9 hours (High 3
hours).

We like a spicier (hotter) flavor and a moister casserole, so I replace the
tomato sauce with 2 tbsp Hot Thick & Chunky Salsa, 1/4 cups sherry and 1
15 oz can tomato sauce.

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/MISC

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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