Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

From Diana Rattray at

Ingredients Nutrition


  1. Brown beef in skillet and drain well. Combine all ingredients in Crock pot and stir well.
  2. Cover and cook on LOW for 5 to 7 hours or on HIGH for about 3 hours.
  3. Sprinkle with shredded cheese just before serving.


Most Helpful

This was waaaaaaaaaaaaaay too tomato-y for us. I think it could do completely without the can of stewed tomatoes and be fine - it was easy enough to where I intend to try it like that because I have never found a way to make Spanish rice that turns out good at all.

piranhabriana January 14, 2008

I've tried 2 other recipes for Spanish rice in the crock pot and this one is the best! I made this as a side dish for enchiladas and omitted the ground chuck, celery and cheese. I also added a can of whole kernel corn. To make the prep even faster, I used dried onions (2 TBSP) and frozen chopped green pepper. Super easy and delicious! Got several compliments. Be sure to use converted/parboiled rice--it's the best for this kinda thing.

hischild33 September 27, 2007

I used a little less water and tomatoes because my husband doesn't like his food too saucy. I think I would've enjoyed all the sauce. But anyway, wonderfully easy and quite tasty.

foodiemama August 09, 2005

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