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Chili and Rice

1 pound bulk pork sausage
2 cups water
1 can (30. 5 oz) chili beans -- undrained
2 cans (14. 5 oz. ) diced tomatoes -- undrained
1 cup long-grain rice -- uncooked
1 small onion -- chopped
1 green pepper, chopped
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon worcestershire sauce
1 teaspoon prepared mustard
3/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup cheddar cheese -- shredded


In a skillet, cook sausage until no longer pink. Drain. Transfer to slow cooker. Add the remaining ingredients (except cheese); 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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