Crockpot Mexican Brown Rice

This one came out of my own head. Proceed with caution, experimenters...


Measure out the desired amount of rice to serve the number of people you have. Take note of the amount of liquid required to make this amount of rice. Use 1 can green chilies, chicken or beef broth and water to combine to make up that amount of liquids. I also added tomato and garlic bouillon to the liquids for extra flavor. I poured this all in a measuring cup together until it reached the desired amount.

Turn the Crockpot on high to heat up. Pour in the rice and a small amount of olive oil. Stir occasionally until the rice is sauteed. Add any seasonings you might want to add at this point as well (I liked adding onion powder/salt and cumin, liberally). Pour in the liquids and leave on high to cook in about 3 hours. It is really easy and can be left alone after a while, but it would be good to stir it occasionally.

You may also add chicken breasts (I add them frozen so it doesn’t cook too fast and they are ready after church!).