Slow Cooker Spanish Rice Soup

 

This is a wonderfully easy dinner meal that you throw together in the morning and let simmer on low in your slow cooker all day.  The original recipe calls for garnishing with cilantro but since I'm one of those weird people who taste soap when I have cilantro, I left it off and substituted red pepper flakes instead. The original recipe calls for ground beef but we no longer eat that so I substituted ground bison (no grease/fat!) instead.  You can also use one of the vegan "beef" products like Impossible Beef or Beyond Beef. 

This makes enough for 4-6 people or in our case, we'll have leftovers for lunch later in the week!

SLOW COOKER SPANISH RICE SOUP

1 lb ground bison

1 small sweet onion, chopped

3 c. water

1/2 jar of salsa

1 can (14 oz) of diced tomatoes

1 small jar roasted sweet red peppers, drained and chopped

1 small green pepper,  chopped

1 envelope of low sodium taco seasoning

a dash of crushed red pepper flakes

1/2 c. uncooked brown rice

• In a stove top skillet, brown the bison and onion over medium heat until bison is no longer pink. (If you're using cow meat, just make sure you drain the grease  before transferring to slow cooker); transfer to slow cooker.
• Add all the other ingredients and then stir well.
• Cover and cook on low for 4-5  hours, and then on simmer for 1 hour. 

Serve with garlic breadsticks and a cup of fresh fruit salad. 

ENJOY

 PS:  as with all of my recipes under the faithfixes label, you do have permission to copy and print this recipe.