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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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I created this recipe after ruining a dinner of Spanish rice. I tried to salvage the dish by adding more water, cilantro and green chiles. It was a hit with the whole family. It's hearty enough to be a main meal with the addition of a garden salad and some corn bread.Marilyn Schetz, Cuyahoga Falls, Ohio Ingredients:
1 pound ground beef |
1 medium onion, chopped |
3 cups water |
1 jar (16 ounces) salsa |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 jar (7 ounces) roasted sweet red peppers, drained and chopped |
1 can (4 ounces) chopped green chilies |
1 envelope taco seasoning |
1 tablespoon dried cilantro flakes |
1/2 cup uncooked converted rice |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Transfer to a 4- or 5-qt. slow cooker. Add the water, salsa, tomatoes, red peppers, chilies, taco seasoning and cilantro. Stir in rice. Cover and cook on low for 4-5 hours or until rice is tender. Yield: 8 servings (2 quarts).
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