Spanish Rice for Slow Cooker
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| 6 or 8 | strips bacon |
| 1-1/2 lb. | ground chuck or beef |
| 1 medium | sweet type onion, peeled, chopped |
| 1 | green bell pepper, cored, seeded, chopped |
| 3 | ribs celery, scraped, strings removed, chopped |
| 1 small | can tomato paste |
| 3 Tbsp | bacon drippings |
| | water to fill tomato paste can |
| 1 | 28 oz.) can diced or crushed tomatoes |
| 1 | 16 oz.) can tomato sauce |
| 1-1/4 cup | water |
| 2 tsp | [mccormick's] chili powder, to taste) -- optional |
| 2 tsp | salt |
| 2 Tbsp | sugar or splenda |
| 1 Tbsp | worcestershire sauce |
| 2 cup | uncooked uncle ben's converted rice |
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| brown bacon in skillet. set drippings aside. crumble and reserve bacon. |
| brown beef in skillet. put beef in slow cooker. leave fat from cooking |
| beef in skillet. add chopped onion, bell pepper and celery to skillet and |
| cook until onion is soft. add, including drippings, to slow cooker. add |
| tomato paste to skillet. add 3 tbsp. bacon drippings. stir constantly and |
| cook and brown tomato paste until caramelized. add tomato paste can of |
| water and stir well. place this all in slow cooker with beef. add |
| remaining ingredients to slow cooker. stir thoroughly. cover and cook on |
| low 6 to 8 hours or on high 3 hours. when ready to serve, add crumbled |
| reserved bacon to top. yield: 6 servings. |
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| (ID: 9381) Mirror: rec.food.recipes: Sun, Dec 28, 2003 |