4 Servings. You can add the rice to the crock pot along with the 1 cup of water when you add the rest of the ingredients. The rice becomes very soft, so I prefer to cook it separately.
Ingredients 1/2 cup onions chopped pepper cayenne jalapeno 1 pepper cayenne hot 1/3 cup green bell peppers chopped 1 clove garlic minced 1 tablespoon oil 4 ounce package sliced dried beef 19 ounces (1 can) tomato juice 1/2 cup water pinto beans chili beans 15 ounces (1 can) pinto beans 1 teaspoon paprika 1 tablespoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper Directions Cook onion, peppers, and garlic in oil (I chop the vegetables in a mini-food processor to chop very fine). Transfer to crock pot. Cut beef into strips and add to pot. Add tomato juice, water, undrained beans, paprika, chili powder, salt and pepper. Stir to mix. Cook on low 4 to 6 hours. Toward the end of the cooking time, cook 1/2 cup of rice in 1 cup of water and 1/2 teaspoon of salt. Stir into crock pot and cook another 5 to 10 minutes. Category: Soups
Nutrition Facts (4 servings) Per Serving Whole Recipe Calories 254 1015 Total Fat 9.2g 36.8g Saturated Fat 2g 8.2g Trans Fat 0.1g 0.5g Unsaturated Fat 4.8g 19.2g Cholesterol 19mg 75mg Sodium 498mg 1994mg Total Carbohydrate 11.9g 47.8g Dietary Fiber 7.8g 31.1g Total Sugars 5.7g 22.7g Protein 32.3g 129.1g
