Slow-cooker Spanish Rice


My twelve-year-old daughter found a version of this recipe a couple of weeks ago and decided to give it a try on her night to cook supper.  It was surprisingly good–not because she made it, but because the recipe’s ingredients just did not impress me.  We ate the leftovers wrapped up in whole wheat tortillas for lunch the next day.  We use our own tomato products, so my daughter typed this recipe up with the changes she made.  As long as liquid amounts stay similar, you can certainly use commercial tomato products.  If you can find ground beef for a good price, this could even be a $4 meal.

1 lb. ground beef, browned
1 pt. salsa
1 pt. tomato sauce
1 onion, chopped
1 c. water
2 1/2 t. chili powder
2 t. salt
1 c. long-cooking rice

guacamole (optional)

Combine first eight ingredients in slow cooker and mix well.

Cover and heat on low setting 6-8 hours or on high setting for 3-1/2 hours.

Serve with guacamole.

Serves 8-10 people.


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