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1. Preheat the slow cooker to High.
2. Add the boiling water and stir in the beef bouillon cubes.
3. Add the garlic, cumin and sausage to a skillet and brown.
4. Drain and discard the excess fat.
5. Add the peppers and onions to the skillet and sauté for 7 minutes or until the vegetables are tender.
6. Transfer the mixture to the slow cooker and stir in the rice, seasoning packets and the jalapenos.
7. Cook for 4 to 5 hours on Low, covered.
8. Serve and enjoy.
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