Crock Pot Spanish Rice Recipes Recipe For Zucchini

CROCK POT SPANISH RICE

Steps:

• Combine everything in a greased slow cooker except the Red Gold tomatoes and mix well.
• Add tomatoes over rice.
• Cover and cook on low for 1-3 hours.

SLOW-COOKER SPANISH RICE

Steps:

• In a large skillet over medium-high heat, cook beef, onions, pepper and celery 7-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain and transfer meat mixture to a 4- or 5-qt. slow cooker. Add next eight ingredients., Cook, covered, on low until rice and vegetables are tender, 4-5 hours, stirring once. Top with olives and cheese before serving.

EASY SLOW COOKER SPANISH RICE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until lightly browned and crumbly, 5 to 7 minutes. Drain and discard fat.
• Transfer beef to a slow cooker. Add tomatoes, tomato sauce, green bell peppers, water, onions, rice, Worcestershire sauce, chili powder, and hot sauce. Cook on High until rice is tender, about 3 hours. Serve in bowls and top with Cheddar cheese.

SLOW COOKER SPANISH RICE

Steps:

• Place ground beef in a large skillet. Cook and stir over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
• Combine tomatoes, green pepper, water, tomato sauce, onions, rice, salt, chili powder, and Worcestershire sauce in the slow cooker. Stir thoroughly. Cover and cook on Low until rice is tender, 6 to 8 hours.

CROCK POT SPANISH RICE

Steps:

• Mix the taco seasoning, lemon jucie and salsa into the water. Pour into crock pot and add in rice. Set on low and cook for 30 minutes.

CROCK POT MEXICAN CHICKEN AND SPANISH RICE

Steps:

• Place chicken in to crock pot. Mix water, taco seasoning, and salsa (I use half the jar) together. Pour onto chicken. Set crock pot to low and let it cook for 3 to 4 hours.
• After chicken is done remove and put rice in leftover liquid. While rice is cooking shredded or slice chicken.
• Once rice is done (about 10 to 20, depending on how cooked you like your rice) mix chicken in or serve as taco or make enchiladas with the chicken.

ONE POT MEXICAN RICE CASSEROLE

Steps:

• Heat olive oil in a saucepan over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in zucchini and corn until tender and heated through, about 2 minutes. Stir in diced tomatoes, rice, chili powder, cumin and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-18 minutes. Stir in cheese until melted through, about 1-2 minutes. Serve immediately, garnished with cilantro, if desired.