These directions are listed for the stove top, but I have also heard of making it in the slow cooker. I have never done it that way, but that’s how my boyfriend’s sister always shows up with it. She said that you just have to make sure that you have enough liquid and allow for a bit longer cooking time. If you’ve never done rice in your crock pot before, make sure you keep a close eye on it so you don’t end up with overcooked rice.
This Spanish rice is part of our regular meal rotation now. Sometimes it’s a side and other times we just eat this…it’s that good.
Ingredients
1 (15 ounce) can Hunt’s stewed tomatoes
1 1⁄2 cups Swanson chicken stock
1 1⁄4 cups Uncle Ben’s rice
1 tablespoon butter or 1 tablespoon margarine
2 teaspoons chili powder
3⁄4 teaspoon oregano
1⁄2 teaspoon garlic salt
1 teaspoon cumin
Instructions
In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor).
Bring to a boil; reduce heat to low.
Cover and simmer 25 minutes or until rice is done. (Unless you like sticky, gooey rice, don’t take off the lid and stir at all until it is done).
Garnish with green onions and/or cheddar cheese.
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Quick Tip: Mince up a garlic clove instead of using garlic salt.
Thank you Food Network for this great photo.
