Curried Ground Beef And Rice
|Lean ground beef||1 Pound|
|Onion||1 Medium, chopped|
|Converted white rice||1 Cup (16 tbs)|
|Canned diced peeled tomatoes||28 Ounce (1 Can)|
|Water||1 1⁄2 Cup (24 tbs)|
|Granny smith apples||2 Medium, peeled and chopped|
|Madras curry powder||2 Tablespoon|
|Mango chutney||2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Seasoned salt||1⁄2 Teaspoon|
|Garlic pepper||1⁄4 Teaspoon|
1. In a large skillet, cook the beef and onion on top of the stove over medium-high heat, stirring occasionally, until the beef is browned and crumbly, 6 to 8 minutes. Drain off any excess fat.
2. Transfer the beef and onion to a 3 1/2-quart electric slow cooker. Add the rice, tomatoes with their liquid, water, apples, curry powder, raisins, chutney, garlic powder, seasoned salt, and garlic pepper. Mix well.
3. Cover and cook on the low heat setting about 3 3/4 to 4 hours, or until the rice is tender but not mushy.