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Mexican Rice

2 lbs. ground chuck or beef
1 med. onion, chopped
1 green pepper, chopped
1 (28 oz. ) can stewed tomatoes
1 (16 oz. ) can tomato sauce
1 1/2 c. water
2 1/2 tsp. chili powder (or to taste)
2 tsp. seasoned salt (to taste)
2 tbsp. Worcestershire sauce
2 c. raw rice, converted
3 stalks celery, chopped


Brown beef in skillet and drain off fat. Put all ingredients in slow cooker. Stir thoroughly. Cover and cook on low 7 to 9 hours or on High 3 hours. Stir in cheese and sprinkle on top (if desired).

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