Ingredients

The following ingredients have 12 Servings
  • 2 Tbsp olive oil
  • 2 cups white rice
  • 1 large yellow onion (diced)
  • 2 cups low-sodium chicken stock
  • 2 cups tomato sauce
  • 1 14.5 oz. can diced tomatoes (undrained)
  • 1½ tsp minced garlic
  • 1 red bell pepper (diced)
  • 1 yellow bell pepper (diced)
  • 2 tsp chili powder
  • 1½ tsp ground cumin
  • 1½ tsp kosher salt
  • 2 Tbsp chopped fresh cilantro
  • {for garnish} lime wedges

Instruction

  • Using a large skillet, add olive oil and place over medium heat. Once hot, add rice and diced onions; stir. Cook for 5-6 minutes, stirring often, or until rice has turned light brown in color.
  • Spray a standard slow cooker with non-stick baking spray.
  • Transfer the rice into the slow cooker and add broth, tomato sauce, diced tomatoes, garlic, bell peppers, chili powder, cumin and salt; stir until well combined.
  • Cover and cook on high for 2½-3 hours, or until all of the liquid has been absorbed.
  • Stir fresh cilantro into rice.
  • Garnish with fresh lime wedges before serving.