The Best Recipes for Slow Cooker Spanish Rice Chili

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Slow Cooker Spanish Rice Chili

"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."

Ingredients :

• 2 cups water
• 1 (5.6 ounce) package Spanish rice mix (such as Knorr® Fiesta Sides™)
• 1 tablespoon vegetable oil (optional)
• 2 (16 ounce) cans chili beans, undrained
• 1 (8 ounce) package frozen chopped bell peppers and onions
• 1 (8 ounce) jar chunky salsa
• 1 tablespoon chili powder
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• salt and ground black pepper to taste

Instructions :

Prep : 10M	Cook : 6M	Ready in : 6H22M

• 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.
• 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.

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.

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