Texas Two-Step Stew

By luvmybuttonsnbows

PREP:
20 minutes
COOK:
Low 4 hours, High 2 hours; plus 1 hour on Low or 45 minutes on High
MAKES:
6 servings
SLOW COOKER:
3 1/2- to 4-quart

Ingredients

• 8 ounces uncooked chorizo sausage
• 1 medium onion, chopped
• 1 15-ounce can Mexican-style or Tex-Mex-style chili beans
• 1 15-ounce can hominy or one 11-ounce can whole kernel corn with sweet peppers, drained
• 1 6-ounce package regular Spanish-style rice mix

Preparation

Step 1

Remove casings from sausage, if present. In a medium skillet cook sausage and onion over medium heat until sausage is no longer pink. Drain fat. Transfer sausage mixture to a 3 1/2- to 4-quart slow cooker. Stir in undrained chili beans, hominy, and the seasoning packet contents from the rice mix, if present (set aside remaining rice mix). Pour 6 cups water over all.
Cover; cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Stir in remaining rice mix. Cover; cook on low-heat setting for 1 hour more or on high-heat setting for 45 minutes more.