Tuesday, July 9, 2013

Spanish Slow Cooker "Skillet" Recipe

So, today was Tuesday after an eventful week, which I knew meant I could put dinner in the morning, or the kids would be having PB&J for dinner.

So, I took stock of A) what I had on hand and B) what they have been liking lately.  If you have kids, you are familiar with the idea that their taste in food morphs on a daily, or even hourly, basis.

Shockingly, everyone loved it.  So, here is the recipe for tonight's win.

Spanish Slow Cooker "Skillet" (adapted from "Spanish Noodle Skillet" in the "More with Less Cook Book")

Throw in the slow cooker:
1 # cooked ground beef (I buy and cook in bulk and freeze in one pound portions)
2 cans diced tomatoes (You could probably substitute six cups fresh)
Corn from three cooked ears (could substitute one can corn)
1 can kidney beans (or two cups cooked)
1 cup brown rice
2 cups water
1 T salt
1/2 t pepper
1 t oregano

Let cook all day.

If desired, sprinkle cheese on top ten minutes before serving.

Voila! Kid approved.


  1. How long is "all day", and at low I'm guessing? Also is the rice cooked or uncooked? Thanks! I want to try this :)

    1. Hi, Rachael! In my little kingdom, all day is eight to ten hours, but the crock pot is flexible. I used uncooked rice, which cooked up nicely and absorbed the excess liquid. Bon appetit! :-)

  2. This sounds wonderfully easy and good. Have you tried it with pasta instead of rice? My little guy is a pasta fanatic. Thanks. :)

  3. Hi, Fivepointcrown! I have not had much luck with pasta in my slow cooker, which is why I went with rice. I would suggest cooking egg noodles separately and throwing them in at the end, but the result would have quite a bit more liquid that my original version. :-)