Slow Cooker Spanish Rice Recipe

Ingredients

1-1/2 pounds ground beef2 medium onions, chopped1 medium green pepper, chopped1 celery rib, chopped2 garlic cloves, minced1-1/2 cups uncooked converted rice (not instant)1 can (28 ounces) diced tomatoes, drained1 can (6 ounces) tomato paste1 teaspoon salt1 teaspoon sugar1 teaspoon chili powderDash pepper1-1/2 cups water1 can (2-1/4 ounces) sliced ripe olives, drained1/2 cup shredded cheddar cheese

Preparation

In a large skillet over medium-high heat, cook beef, onions, pepper and celery 7-8 minutes or until no longer pink, crumble meat. Add garlic; cook 1 minute longer. Drain and transfer meat mixture to a 4- or 5-qt. slow cooker. Add next 8 ingredients.

Cook, covered, on low until rice and vegetables are tender, 4-5 hours, stirring once. Top with olives and cheese before serving.