Mexican Rice 2 lbs. ground chuck or beef 1 med. onion, chopped 1 green pepper, chopped 1 (28 oz. ) can stewed tomatoes 1 (16 oz. ) can tomato sauce 1 1/2 c. water 2 1/2 tsp. chili powder (or to taste) 2 tsp. seasoned salt (to taste) 2 tbsp. Worcestershire sauce 2 c. raw rice, converted 3 stalks celery, chopped Brown beef in skillet and drain off fat. Put all ingredients in slow cooker. Stir thoroughly. Cover and cook on low 7 to 9 hours or on High 3 hours. Stir in cheese and sprinkle on top (if desired). Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page