Spanish Rice for Slow Cooker
6 or 8 strips bacon 1 1/2 lbs. ground chuck or beef 1 med. 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 (28oz.) can diced or crushed tomatoes
1 (29oz.) 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 cups uncooked Uncle Ben's
Converted rice
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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