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    You are in: Home / Recipes / Crock Pot Spanish Rice Recipe
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    Crock Pot Spanish Rice

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    byZula's Note:

    From Diana Rattray at

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    Units: US | Metric


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

    Ratings & Reviews:

    • on January 14, 2008


      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.

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    • on September 27, 2007


      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.

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    • on August 09, 2005


      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.

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    Nutritional Facts for Crock Pot Spanish Rice

    Serving Size: 1 (434 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 550.1
    Calories from Fat 125
    Total Fat 13.9 g
    Saturated Fat 5.0 g
    Cholesterol 98.2 mg
    Sodium 921.9 mg
    Total Carbohydrate 69.4 g
    Dietary Fiber 5.5 g
    Sugars 11.6 g
    Protein 36.2 g

    The following items or measurements are not included:

    seasoning salt

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