Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Crock Pot Spanish Rice Recipe
    Lost? Site Map

    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 about.com.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 27, 2007

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 09, 2005

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    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
    22%
    Total Fat 13.9 g
    21%
    Saturated Fat 5.0 g
    25%
    Cholesterol 98.2 mg
    32%
    Sodium 921.9 mg
    38%
    Total Carbohydrate 69.4 g
    23%
    Dietary Fiber 5.5 g
    22%
    Sugars 11.6 g
    46%
    Protein 36.2 g
    72%

    The following items or measurements are not included:

    seasoning salt

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites