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Sausage Spanish Rice
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| 1 pound | smoked kielbasa or Polish sausage, cut into 1/4-inch slices |
| 2 cans (14-1/2 ounces each) | diced tomatoes, undrained |
| 2 cup | water |
| 1-1/2 cups | uncooked converted rice |
| 1 cup | salsa |
| 1 medium | onion |
| 1/2 cup | chopped green pepper |
| 1/2 cup | chopped sweet red pepper |
| 1 can (4 ounces) | chopped green chilies |
| 1 envelope | taco seasoning |
In a 3-qt. slow cooker, combine all ingredients.
Cover and cook on low for 5-6 hours or until rice is tender.
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