Slow Cooker Cowboy Rice

• •1 lb Ground Beef
• •8 oz Mushrooms (sliced)
• •1 piece Onion (chopped)
• •3 cups Chicken Stock
• •10.8 oz Cream of Mushroom Soup (can)
• •10.8 oz Cream of Chicken Soup (can)
• •2 tbsp Chili Powder
• •1 tsp Garlic Powder
• •1 tsp Onion Powder
• •1 tsp Smoked Paprika
• •1 tsp Salt (to taste)
• •0.5 tsp Black Pepper (to taste)
• •1.5 cups Long Grain Rice

Instructions

1. 1

   In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.

2. 2

   Add the sliced mushrooms and chopped onion to the skillet and cook until softened, about 5 minutes.

3. 3

   Transfer the ground beef and vegetable mixture to a slow cooker.

4. 4

   Pour in the chicken stock, cream of mushroom soup, and cream of chicken soup. Stir to combine.

5. 5

   Add the chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir well.

6. 6

   Cover and cook on low for 6 hours, or on high for 3 hours.

7. 7

   Stir in the long grain rice. Ensure the rice is submerged in the liquid.

8. 8

   Cover and cook on high for another 30 minutes, or until the rice is tender and the liquid is absorbed. Check periodically to ensure the rice is not sticking to the bottom.

Chef's Tips

• 💡For a spicier dish, add a pinch of cayenne pepper or a dash of hot sauce.
• 💡Garnish with chopped green onions or fresh parsley before serving for added flavor and color.
• 💡If you prefer a different type of rice, adjust the cooking time accordingly.