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Slow Cooker Spanish Rice

In this laidback crockpot version adapted from the Practical Stewardship blog, browned rice goes into the slow cooker along with tomatoes, broth, onion, garlic, bell peppers, and spices. Approximately 3 hours later, you’ve got a fluffy, deeply flavored side dish.

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Ingredients

number of servings
1
  • 2 tablespoon olive oil, plus more for the slow cooker Added to
  • 2 Cup raw white rice, such as jasmine Added to
  • 1 medium yellow onion, chopped Added to
  • 2 Cup low-sodium broth or stock, or water Added to
  • 1 can diced tomatoes Added to
  • 3 clove garlic, minced Added to
  • 12 red bell pepper, medium dice Added to
  • 12 yellow bell pepper, medium dice Added to
  • 2 teaspoon chili powder Added to
  • 112 teaspoon ground cumin Added to
  • 112 teaspoon Kosher salt Added to
  • 2 tablespoon fresh cilantro leaves, for garnishing Added to
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Directions

160 min.
1. Step

Warm the olive oil in a medium skillet over medium heat. Add the raw rice, and stir to coat the grains. Add the onion and sauté, stirring constantly, until the rice turns a pale golden brown, about 5 minutes.

2. Step

Lightly coat the bottom and sides of a slow cooker crock with olive oil. Add the browned rice to the crock, along with the broth, tomatoes, garlic, bell peppers, chili powder, cumin, and salt. Stir, cover, and cook on high for 1/ to 3 1/ hours, check

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