Slow Cook Spanish Rice

[Chef]

· 2 pounds Ground chuck Or beef
· 2 medium Onions, chopped
· 2 Green peppers, chopped
· 28 ounces Tomatoes
· 8 ounces 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).