Joan Mershon's Spanish Rice - Crockpot

Submitted by: Sue in NJ
Recipe By : Joan Mershon

Another family favorite. I usually have a batch of brown rice in the refrigerator and just add about 3-4 cups cooked rice to this instead of raw and skip the water. I also use 2 cans of diced tomatoes instead of fresh, and when cooking for people other than myself sometimes use the flavored tomatoes, like jalapeno and garlic, just to add a little extra zing, as well as use at least half a cup of salsa, as 2 tablespoons isn't even noticed. 

Serving Size : 6 

1 large onion -- diced
1 large green pepper -- minced
2 medium tomatoes -- peeled and quartered
15 ounces Tomato Sauce
1 1/2 cups Water
2 teaspoons Chili powder
2 teaspoons Worcestershire sauce -- vegetarian
1 1/2 teaspoons Garlic powder
3/4 cup Brown rice
2 tablespoons Salsa

Stir all ingredients together. Cover and cook on low 7-10 hours.

Per Serving: 136 Calories; 1g Fat (7.0% calories from fat); 4g Protein; 30g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 485mg Sodium. 

From the Fatfree Vegan Email List archives

back to