Jenny Filip's Spanish Rice Bake – Slow Cooker Style

Jenny Filip's Spanish Rice Bake – Slow Cooker Style

Converted for slow cooking by Lauren Taylor

Ingredients

500 grams lean beef mince

1/2 cup finely chopped onion

1 rounded teaspoon crushed garlic

1/4 cup chopped green capsicum (I used ½ red)

1 400 gram can diced tomatoes

1 carrot, grated

1 zucchini, grated (or frozen vegetables)

1 cup water

1/2 cup sweet chilli sauce (will use ¼ next time – very sweet)

1 teaspoon salt 1 teaspoon brown sugar (optional)

1/2 teaspoon ground cumin

1/2 teaspoon Worcestershire sauce

1 pinch ground black pepper

3/4 cup uncooked long grain rice (rinsed)

1/2 cup shredded Cheddar cheese

2 tablespoons chopped fresh coriander (optional)

Place the first 14 ingredients (finish with pepper) into an oven bag, place in slow cooker and cook for 4 hours on high depending on slow cooker. Lauren cooked it on high for 6 hours but said that her slow cooker is very slow.

Depending on slow cooker, after about 3 hours on high add rinsed rice to bag, reseal and cook for a further hour or until rice is cooked.

Transfer to a casserole dish top with grated cheese and bake in a moderate oven until cheese is browned.

Sprinkle with coriander.