I have also made this yummy dish up in the slow cooker. All you have to do is brown the burger as directed, and then toss everything in your pan. Just be leery about doing rice in a crock pot. It isn’t the easiest thing to do if you’ve never tried it before. If you can manage it though, slow cooking this really gives a chance for all the flavors to blend into something super duper tasty! Check out what they are saying about this recipe over at A Family Feast:
“What’s great about this recipe is that it all cooks in one skillet (love the easy cleanup!) – plus it’s a hearty and filling dish that the whole family will love!”
Delicious and an easy cleanup? Count me in!
Ingredients
2 tablespoons olive oil
1 cup diced onion
1 cup diced green bell pepper
1 tablespoon minced fresh garlic
1 pound ground beef, 80/20
½ teaspoon dry mustard
2 teaspoons McCormick’s chili powder
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
½ cup long grain Uncle Ben’s white rice
2 tablespoons Hunt’s tomato paste
1 14.5-ounce can diced tomatoes with juice
1 cup water
1 teaspoon Worcestershire sauce
1 cup shredded cheddar cheese, optional and not shown in our photo
Instructions
In a skillet that has a tight fitting cover, heat olive oil over medium high.
Add onion, peppers, garlic, ground beef, dry mustard, chili powder, salt and pepper. Sauté until ground beef is no longer pink, breaking up beef as you cook.
Add rice and cook for two minutes letting rice absorb liquid.
Add tomato paste and cook for one minute.
Add canned tomatoes with juice, water and Worcestershire sauce. Stir, cover and simmer for 20 minutes covered.
After 20 minutes, remove lid and fluff the mixture then serve. If the mixture is to wet, cook for another few minutes with lid off.
If you are using the cheese, sprinkle on top for last few minutes of cooking time with lid on.
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Quick Tip: Pepper jack cheese and hot sauce really livens this dish up.
Thanks again to A Family Feast for this traditional recipe.
