Ingredients with Measurements:
- 1 cup long-grain white rice
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 green bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Optional: 1 can (15 oz) black beans, drained and rinsed
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a slow cooker, combine the rice, diced tomatoes, tomato sauce, bell pepper, onion, garlic, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
2. Cover the slow cooker and cook on low for 4-6 hours or until the rice is tender and the liquid has been absorbed.
3. If using black beans, stir them into the rice during the last 30 minutes of cooking.
4. Fluff the rice with a fork and serve.
Time:
Preparation time: 10 minutes
Cooking time: 4-6 hours
Temperature:
Low heat setting on slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 210
Fat: 1g
Carbohydrates: 44g
Protein: 6g
Sodium: 690mg
Fiber: 4g
Sugar: 7g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Vegetable broth can be used instead of chicken broth to make the recipe vegetarian.
- Red or yellow bell pepper can be used instead of green bell pepper.
- Diced canned tomatoes with green chilies can be used instead of plain diced tomatoes.
Variations:
- Add cooked ground beef or chorizo to the rice for a heartier meal.
- Top the rice with shredded cheese and broil in the oven until melted and bubbly.
- Add diced jalapenos for a spicy kick.
Tips and tricks:
- Make sure to stir the rice occasionally during cooking to prevent sticking.
- If the rice is not tender after 4-6 hours, add more liquid and continue cooking until tender.
- Leftover rice can be used to make stuffed peppers or burritos.
Storage instructions:
Leftover rice can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Microwave the rice in a microwave-safe dish for 1-2 minutes or until heated through.
Presentation ideas:
Serve the rice in a large serving bowl and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, diced avocado, shredded cheese, diced tomatoes
Pairings:
Slow cooker Spanish rice pairs well with grilled chicken or steak.
Suggested side dishes:
Black beans, corn on the cob, roasted vegetables
Troubleshooting advice:
- If the rice is too dry, add more liquid and continue cooking until tender.
- If the rice is too wet, remove the lid and continue cooking until the liquid has been absorbed.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover rice in the refrigerator within 2 hours of cooking.
Food history:
Spanish rice is a popular dish in Mexican cuisine and is often served as a side dish or used as a filling for burritos and tacos.
Flavor profiles:
The rice is savory and slightly spicy with a smoky flavor from the smoked paprika.
Serving suggestions:
Serve the rice as a side dish or use it as a filling for burritos and tacos.
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Region: Mexican