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Slow Cooker Spanish Rice Chili

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"This is a great set-it-and-forget-it recipe using Knorr® Spanish rice. Just prepare the rice (or use some leftover rice from the night before), mix it with a few freezer staples, beans, salsa, and spices, and blam! The best chili ever after a few hours in the slow cooker. Garnish with cheese, sour cream, and/or diced onions. This would also go great on top of a big pile of fries on game day."
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Ingredients

6 h 22 m servings 212 cals
Original recipe yields 6 servings

Directions

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  1. Combine water, Spanish rice mix, and vegetable oil in a saucepan; bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 7 minutes.
  2. Pour rice into a slow cooker. Add chili beans, frozen bell peppers and onions, salsa, chili powder, paprika, cumin, salt and black pepper. Stir well to combine.
  3. Cook on Low until flavors combine, 6 to 8 hours.

Footnotes

  • Cook's Notes:
  • Since there's no dairy in this recipe, it's secretly vegan! If you want to dress this up or add some meat or dairy, it's great too.
  • You can also cook this on High for 3 to 4 hours.

Nutrition Facts


Per Serving: 212 calories; 4.4 g fat; 39.7 g carbohydrates; 10.8 g protein; < 1 mg cholesterol; 987 mg sodium. Full nutrition

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