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Slow Cooker Spanish Rice
160 min
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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.
160 min
Ingredients
number of servings
1
- 2 tbl olive oil, plus more for the slow cooker
- 2 cup raw white rice, such as jasmine
- 1 medium yellow onion, chopped
- 2 cup low-sodium broth or stock, or water
- 1 can diced tomatoes
- 3 clove garlic, minced
- 1⁄2 red bell pepper, medium dice
- 1⁄2 yellow bell pepper, medium dice
- 2 tsp chili powder
- 11⁄2 tsp ground cumin
- 11⁄2 tsp Kosher salt
- 2 tbl fresh cilantro leaves, for garnishing
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Directions
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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