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Joan Mershon’s Spanish Rice – Crockpot
Posted By archives On March 20, 2010 @ 8:27 am In Crockpot,Rice and Grains | No Comments
Submitted by: Sue in NJ
Recipe By: Joan Mershon
Another family favorite. I usually have a batch of brown rice in the refrigerator and just add about 3-4 cups cooked rice to this instead of raw and skip the water. I also use 2 cans of diced tomatoes instead of fresh, and when cooking for people other than myself sometimes use the flavored tomatoes, like jalapeno and garlic, just to add a little extra zing, as well as use at least half a cup of salsa, as 2 tablespoons isn’t even noticed.
Serving Size: 6
1 large onion, diced
1 large green pepper, minced
2 medium tomatoes, peeled and quartered
15 ounces tomato sauce
1 1/2 cups water
2 teaspoons chili powder
2 teaspoons Worcestershire sauce — vegetarian
1 1/2 teaspoons garlic powder
3/4 cup brown rice
2 tablespoons salsa
Stir all ingredients together. Cover and cook on low 7-10 hours.
Per Serving: 136 Calories; 1g Fat (7.0% calories from fat); 4g Protein; 30g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 485mg Sodium.
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