Ingredients
- 2 pounds ground beef
- 1 (28 ounce) can whole peeled tomatoes
- 2 (8 ounce) cans tomato sauce
- 2 green bell peppers, chopped
- 1 cup water
- 2 yellow onions, chopped
- 1 cup converted raw rice
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chili powder
- ½ teaspoon hot sauce, or to taste
- 1 cup shredded Cheddar cheese, or to taste
What Makes This Dish So Tasty
A comforting and flavorful meal that requires very little effort. Using a slow cooker means you can set it and forget it, making it perfect for busy days. The combination of spices and vegetables gives the rice a delicious, authentic taste without complicated steps.
Pro Kitchen Tips
- Rinse the rice well before adding it to remove excess starch and prevent it from becoming sticky.
- Use low heat for the slow cooker to ensure the rice cooks evenly and absorbs all the flavors.
- Stir the rice halfway through cooking if possible to avoid clumping and ensure even texture.
- Use low heat for the slow cooker to ensure the rice cooks evenly and absorbs all the flavors.
- Stir the rice halfway through cooking if possible to avoid clumping and ensure even texture.
Step 1
Warm a large skillet over medium-high heat. Add the ground beef and cook it, breaking it up as it browns, until it’s no longer pink—about 5 to 7 minutes. Once cooked, drain off the excess fat.
Step 2
Transfer the beef to your slow cooker. Toss in the diced tomatoes, tomato sauce, chopped green bell peppers, water, onions, rice, Worcestershire sauce, chili powder, and a splash of hot sauce. Give everything a good stir to combine.
Step 3
Set the slow cooker to high and let it cook until the rice is tender, which should take around 3 hours. When it’s ready, scoop the rice into bowls and sprinkle some shredded Cheddar cheese on top. Enjoy!
Serving Ideas
This rice pairs beautifully with grilled meats, roasted vegetables, or a fresh green salad. You can also serve it alongside beans or top it with avocado and a squeeze of lime for a simple yet satisfying meal.
Leftover Storage Tips
Let the rice cool completely before storing it in an airtight container. It will keep well in the refrigerator for up to 4 days. To reheat, add a splash of water and warm it gently on the stove or in the microwave to keep it moist.
