Slow Cook Spanish Rice

-------------------------RIVAL CROCK-POT COOK BOOK------------------------- 2 lb Ground chuck

Or beef 2 md Onions, chopped

2 Green peppers, chopped

28 oz Tomatoes

8 oz Tomato sauce

1 c Water

2 1/2 ts Chili powder

2 1/2 ts Salt

2 ts Worcestershire

Sauce 1 c Raw rice (converted)

Brown beef in skillet and drain off fat. Put all ingredients in CROCK-POT. Stir thoroughly. Cover and cook on Low 6 to 8 hours. (High: 3 hours).