1 pound bulk pork sausage
2 cups water
1 30.5 ounce can chili beans, undrained
2 14.5 ounce cans diced tomatoes, undrained
1 cup long grain rice, uncooked
1 small onion, chopped
1 green pepper, chopped
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
3/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup cheddar cheese, shredded
In a skillet, cook sausage until no longer pink. Drain. Transfer to slow cooker. Add the remaining ingredients except cheese; 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.
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