Simms Family and Friends Cook

Spanish Rice

Contributed by Lillian Simms

Ingredients

• 5 slices bacon cut in pieces
• 1 lb ground chuck
• 1 small green pepper chopped
• 1 onion chopped
• 2 cloves garlic or 1 tsp. minced
• 1 stalk celery chopped
• 1 14.5 oz tomato sauce
• 1 14.5oz Italian stewed tomatoes
• 1 14.5oz Brooks Diced Best for Chili tomatoes
• ¾ cup instant rice

Directions

• Fry bacon until crisp. Drain off fat and put bacon bits in crockpot.
• Sautee celery, onion, green pepper in skillet uded for bacon. Place in crockpot when tender.
• Remove and let cool to room temperature Brown beef in same skillet and drain off fat. Add to crockpot along with all cans of diced tomatoes and tomato sauce, and the garlic. Stir thoroughly.
• Cover and cook on low for 7 to 9 hours or on high for 3 hours.
• During last half hour of cooking, add ¾cup instant rice .