SLOW-COOKER SPANISH RICE

Slow-Cooker Spanish Rice image

Here's an economical dish with authentic Tex-Mex taste. Even the little ones will go for this Spanish rice. -Sharon Tipton, Casselberry, Florida

Provided by Taste of Home

Categories Dinner

Time 4h30m

Yield 8 servings.

Number Of Ingredients 15

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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

Steps:

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.

Nutrition Facts : Calories 378 calories, Fat 13g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 632mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.