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1 pound bulk pork sausage
2 cups water
1 can chili beans -- undrained
1 can diced tomatoes -- undrained
3/4 cup long-grain rice -- uncooked
1/4 cup chopped onion
1 tablespoon chili powder
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
3/4 teaspoon salt
1/8 teaspoon garlic powder
1 cup shredded Cheddar cheese
In a skillet, cook sausage until no longer pink; drain. Transfer to a slow cooker. Add the next 10 ingredients; stir well. Cover and cook on Low for 7 hours or until rice is tender. Stir in cheese during the last 10 minutes of cooking time.
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