Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, February 26, 2013


2 lbs mild bulk pork sausage
2 tsp ground cumin
1 tsp garlic powder
4 medium onions, chopped
2 medium-size green bell peppers, chopped
2 medium-size red bell peppers, chopped
4 beef bouillon cubes
4 cups boiling water
3 jalapeno peppers, seeded and minced
2 pkgs (6.25-oz each) converted long grain and wild rice mix

Set a crockpot or slow cooker on high.  Pour the boiling water into the cooker; stir in the bouillon cubes stirring until dissolved. 

Brown the sausage in a large skillet with the cumin and garlic powder; drain well.

Add the onions and bell peppers to the skillet and saute until tender.

Transfer the sausage mixture, onions, and bell peppers to the crockpot with the beef broth.  Stir in the jalapeno peppers and the rice mixes.

Place lid on cooker and cook on high for 1 hour.  Turn setting to low and cook another 1 to 2 hours until rice is tender.

Yield: 10 to 12 servings

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