Slow Cooked Spanish Rice

Slow Cooked Spanish Rice

2 pounds ground beef
2 medium Onions — chopped
2 Green peppers — chopped
28 ounce can tomatoes
8 ounce can tomato sauce
1 cup Water
2 1/2 teaspoons Chili powder
2 1/2 teaspoons Salt
2 teaspoons Worcestershire Sauce
1 cup Raw rice (converted)

Brown beef in skillet and drain off fat.

Put all ingredients in CROCK-POT. Stir thoroughly.

Cover and cook on Low 6 to 8 hours. (High: 3 hours)

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