Crockpot Spanish Rice

From the kitchen of Martin James – Copenhagen, Denmark

2 pounds ground chuck or beef
1 medium onion, chopped
1 green pepper, chopped
1 (28 ounce) can stewed tomatoes
1 (16 ounce) can tomato sauce
1 1/2 cups water
2 1/2 teaspoons chili powder (or to taste)
2 teaspoons seasoned salt (to taste)
2 tablespoons Worcestershire sauce
2 cups raw rice, converted
3 stalks celery, chopped
Grated Monterey jack or Cheddar cheese (optional)

Brown beef in skillet and drain off fat. Put all ingredients in crock pot. Stir thoroughly. Cover and cook on LOW 6 to 8 hours or on HIGH 3 hours.

Sprinkle with grated cheese before serving, if desired.