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Slow-Cooker Spanish Rice

Here's an economical dish with authentic Tex-Mex taste. Even the little ones will go for this Spanish rice. —Sharon Tipton, Casselberry, Florida
  • Total Time
    Prep: 30 min. Cook: 4 hours
  • Makes
    8 servings

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

Directions

  • In a large skillet over medium-high heat, cook beef, onions, pepper and celery 7-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain and transfer meat mixture to a 4- or 5-qt. slow cooker. Add next eight ingredients.
  • Cook, covered, on low until rice and vegetables are tender, 4-5 hours, stirring once. Top with olives and cheese before serving.

Test Kitchen tips
  • This recipe was tested with Uncle Ben's original converted rice.
  • Place leftover filling in a flour tortilla.
  • Make lettuce wraps by serving in lettuce cups.
  • Nutrition Facts
    1-1/4 cups: 378 calories, 13g fat (5g saturated fat), 60mg cholesterol, 632mg sodium, 42g carbohydrate (7g sugars, 3g fiber), 22g protein.

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