Slow Cooker Mexican Rice

Ingredients:

• 1 1/2 c parboiled rice
• 1 1/2 c chicken broth (preferably homemade, but I won’t tell if you buy it in the store)
• 1 medium or large onion, diced
• 2-3 cloves of garlic, minced
• 1 14.5 oz can of diced tomatoes
• 1 tsp chili powder
• 1/2 tsp chipotle powder or 1/4 tsp cayenne (or more if you like heat)
• 1/2 tsp ground cumin
• Salt to taste (start with 1 tsp and go up from there)
• Optional – 1 cup frozen corn (included in pictured version)
• Optional – 1 bell pepper, in any color
• Optional – 1 cup frozen peas
• Shredded cheese for garnish pictured above.

Place all ingredients in a slow cooker that holds at least 3 quarts. Stir. Cook on HIGH for roughly 3 hours. Fluff and serve. May be eaten by itself, with beans, as part of a multi-layered dip, added to burritos, et al. This recipe makes enough for a hungry family of four if served as a main dish.

Slow Cooker Jambalaya

A rice dish for the slow cooker. Adjust the heat to your taste! I adapted a recipe I found online to simplify it a little (parboiled rice instead of raw rice, for fewer steps). It’s good.

• 3 ribs celery
• 1 yellow onion
• 1 bell pepper (green is more authentic, but other colors fine)
• 2 cloves garlic
• 2 14.5 oz cans diced tomatoes (or one 28 oz can)
• 2 cups chicken broth
• 2 cups parboiled rice
• 12-16 oz smoked sausage
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 Tbs smoked paprika
• 1/2 tsp cayenne pepper (or 1/4 for less heat)
• 1/2 tsp black pepper
• a few sprigs of fresh parsley (optional)
• 3 green onions (optional)

Dice the onion, celery, and bell pepper. Mince the garlic. Add all to a slow cooker (at least 5 quart size), along with the tomato, the rice, and the broth. Slice the smoked sausage into quarters or half moons and add, and all the spices. Stir to combine. Chop the fresh parsley (if using) and throw on top. Cook on High for 2- 2 1/2 hours.

Test the rice to make sure it’s tender. When it’s ready, stir to fluff the ingredients. Slice the green onions and sprinkle on top, then serve. Goes well with bread and cheese.

May be “held” by turning down to Warm (if available) on the slow cooker once the rice is tender.