Crockpot Spanish Rice with Ground Beef
Submitted by mipreciosa
Hearty crockpot Spanish rice with ground beef, bell peppers, and tomatoes cooking hands-free for 6-8 hours. Set-it-and-forget-it comfort in a bowl.
YIELD
8 servingsPREP
10 minCOOK
8 hrsREADY
8 hrsBrown the beef, dump everything in the crockpot, and walk away for the day.
That’s the beauty of this Spanish rice, where raw converted rice absorbs all the beefy, tomatoey goodness as it slow-cooks into tender perfection.
The long simmer melds the chili powder and Worcestershire into a deeply savory dish that tastes like you fussed over it for hours when you barely lifted a finger.
Pro Tips
- Use converted (parboiled) rice, not instant, for proper texture after long cooking
- Brown beef well and drain thoroughly to prevent greasy results
- Stir once halfway through if you’re home to ensure even cooking
- Add extra water in the last hour if rice looks too dry
Ingredients
Directions
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.
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