Ingredients
1 pound bulk pork sausage2 cups water1 can (16 ounces) chili beans, undrained1 can (14-1/2 ounces) diced tomatoes, undrained3/4 cup uncooked long grain rice1/4 cup chopped onion1 tablespoon chili powder1 teaspoon Worcestershire sauce1 teaspoon prepared mustard3/4 teaspoon salt1/8 teaspoon garlic powder1 cup shredded cheddar cheese
Preparation
In a large skillet, cook sausage over medium heat until no longer pink; drain.
Transfer to a 3-qt. slow cooker. Add the next 10 ingredients; stir well. Cover and cook on low for 7 hours or until rice is tender. Stir in cheese during the last 10 minutes of cooking time.
