Slow-Cooker Spanish Rice

Total Time:Prep: 30 min. Cook: 4 hours

Recipe by Sharon Tipton

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

Here's an economical dish with authentic Tex-Mex flavor. Even the little ones will go for this Spanish rice. —Sharon Tipton, Casselberry, Florida


Test Kitchen tips
  • This recipe was tested with Uncle Ben's original converted rice.
  • Place leftover filling in a flour tortilla.
  • Make lettuce wraps by serving in lettuce cups.
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    Slow-Cooker Spanish Rice

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    Yield:8 servings
    Prep:30 min
    Cook:4 hours
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    Ingredients

    • 1-1/2 pounds ground beef
    • 2 medium onions, chopped
    • 1 medium green pepper, chopped
    • 1 celery rib, chopped
    • 2 garlic cloves, minced
    • 1-1/2 cups uncooked converted rice (not instant)
    • 1 can (28 ounces) diced tomatoes, drained
    • 1 can (6 ounces) tomato paste
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 teaspoon chili powder
    • Dash pepper
    • 1-1/2 cups water
    • 1 can (2-1/4 ounces) sliced ripe olives, drained
    • 1/2 cup shredded cheddar cheese
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    Directions

    1. 1
      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.
    2. 2
      Cook, covered, on low until rice and vegetables are tender, 4-5 hours, stirring once. Top with olives and cheese before serving.

    Nutrition Facts

    1-1/4 cups: 378 calories, 13g fat (5g saturated fat), 60mg cholesterol, 632mg sodium, 42g carbohydrate (7g sugars, 3g fiber), 22g protein.
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