1 pound bulk pork sausage
2 cups water
1 can (15-1/2 ounces) chili beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup uncooked long grain rice
1/4 cup chopped onion
1 Tablespoon chili powder
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
3/4 teaspoon salt
1/8 teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese
In a large skillet, cook sausage over medium heat until no longer pink; drain.
Transfer to a 3-quart 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.
Yield: 6 servings.