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Spanish Rice

Serve this sprinkled with shredded cheddar and/or Monterey Jack cheese.

  • 2 lbs. lean ground beef
  • 1/2 cup chopped onion
  • 1 green bell pepper, chopped
  • 1 (28 oz.) can stewed tomatoes
  • 1 (16 oz.) can tomato sauce
  • 1 1/2 c. water
  • 1 tablespoon chili powder (or to taste)
  • 2 tsp. seasoned salt (or to taste)
  • 2 tbsp. Worcestershire sauce
  • 2 c. raw rice, converted
  • 3 ribs celery, chopped
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Brown off the beef in a skillet and drain. Transfer it with the rest of the ingredients to a crockpot and stir to combine. Cook on low for 5-7 hours, or high for 3 hours.

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