Description
A comforting one-pot dish filled with vibrant flavors from rice, vegetables, and spices, perfect for family gatherings.
Ingredients
Scale
- 2 cups long-grain white rice
- 1 cup chopped onions
- 1 cup chopped bell peppers
- 3 cloves fresh garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juice
- 4 cups vegetable or chicken broth
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp dried oregano
- Optional: black beans, corn, or zucchini for substitutions
Instructions
- Sauté the chopped onions and bell peppers in a skillet over medium heat for about 5 minutes until softened.
- In your crockpot, combine the sautéed vegetables, rice, diced tomatoes (with juice), broth, and spices. Stir to combine.
- Cover and set the crockpot on low for 4-5 hours or high for 2-3 hours.
- Check for doneness; if the rice is tender, leave the lid off for the last 30 minutes to thicken if needed.
- Fluff with a fork and serve hot, optionally garnished with fresh cilantro or a squeeze of lime.
Notes
Manage moisture well, and don’t lift the lid too often during cooking for best results.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Crockpot, Spanish Rice, Comfort Food
