Slow Cooker Spanish Rice

This is the Completely Homemade version of the boxed rice dinner from the other night…this actually came out really good. I had never made rice in the slow cooker so I looked around at some slow cooker rice recipes online and was a little skeptical, but this turned out really good.

1lb. ground beef or shredded chicken (optional)
2 c. Long grain rice
2 ½ c. chicken stock
1 – 28 oz can of diced tomatoes
1T veggie oil
1 green pepper
2 celery stalks
1 white onion
1T New Mexico chili powder
1t. cumin
1/8 t. cayenne pepper
1t. salt
1/8 t. pepper
2 green onions (for garnish)
Cilantro (for garnish)

DICE onion, green pepper, and celery finely. Cook the ground beef and drain the oil. In the same pan, sauté green pepper, celery, and onion in olive oil. Add rice and sauté 3 minutes or so. Mix all ingredients in a crock-pot and cook on Low for 6 hours.

SHORTCUT – you don’t have to sauté the veggies (however sautéing adds depth and flavor). Also you could use left over roasted chicken or cooked chicken.

STOVETOP DIRECTIONS – after sautéing rice and veggies, add the ingredients to the pot bring to a boil, then cover and reduce heat. Cook for 20 minutes or until rice is tender.

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