Curried Ground Beef and Rice (Recipe)

Here's your curry and rice all in one.  Pass extra chutney and accompany with a cucumber-yogurt salad on a bed of spinach leaves.

Ingredients

1 pound lean ground beef

1 medium onion, chopped

1 cup converted white rice

1 (28 ounce) can diced peeled tomatoes

1 1/2 cups water

2 medium Granny Smith apples, peeled and chopped

2 tablespoons Madras curry powder

2 tablespoons raisins

2 tablespoons mango chutney

1/2 teaspoon garlic powder

1/2 teaspoon seasoned salt

1/4 teaspoon garlic pepper

Steps

1.  In a large skillet, cook the beef and onion on top of the stove over medium-high heat, stirring occasionally, until the beef is browned and crumbly, 6 to 8 minutes.  Drain off any excess fat.

2.  Transfer the beef and onion to a 3 1/2 quart electric slow cooker.  Add the rice, tomatoes with their liquid, water, apples, curry powder, raisins, chutney, garlic powder, seasoned salt, and garlic pepper.  Mix well.

3.  Cover and cook on the low heat setting about 3 3/4 to 4 hours, or until the rice is tender but not mushy.  Stir and serve at once.