DIRECTIONS:
1. In a large skillet cook beef, onion, bell peppers and garlic over medium heat until meat is browned and vegetables are tender. Drain off fat.
2. In a 4- to 5-quart slow cooker combine beef-vegetable mixture, broth, water, tomatoes, black pepper, chili powder and paprika.
3. Cover and cook on Low 8 to 10 hours or on HIGH 4 to 5 hours. If using LOW setting, turn to HIGH and stir in rice. Cover and cook for 30 minutes more or until heated through. Sprinkle each serving with cheese.
Yield: 8 Servings
Serving Size: 1-1/4 cups per serving
Weight Watchers (6 SmartPoints), (6 PointsPlus)
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