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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Recipe Summary

prep:
10 mins
cook:
6 hrs 12 mins
total:
6 hrs 22 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Cook on Low until flavors combine, 6 to 8 hours.

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

212 calories; protein 10.8g; carbohydrates 39.7g; fat 4.4g; cholesterol 0.6mg; sodium 987.4mg. Full Nutrition
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