By byZula on June 28, 2005
"From Diana Rattray at about.com."
Serving Size: 1 (434 g)
Servings Per Recipe: 6
"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."
"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."
"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."