Here's an economical dish with authentic Tex-Mex flavor. Even the little ones will go for this Spanish rice.

Ingredients

• 1-1/2 pounds ground beef
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 1-1/2 cups uncooked converted rice (not instant)
• 1 can (28 ounces) diced tomatoes, drained
• 1 can (6 ounces) tomato paste
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon chili powder
• dash pepper
• 1-1/2 cups water
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 cup shredded cheddar cheese

Directions

1. In a large skillet over medium-high heat, cook beef, onions, pepper and celery 7-8 minutes or until no longer pink, crumble meat. Add garlic; cook 1 minute longer. Drain and transfer meat mixture to a 4- or 5-qt. slow cooker. Add next 8 ingredients.
2. Cook, covered, on low until rice and vegetables are tender, 4-5 hours, stirring once. Top with olives and cheese before serving.