SLOW COOKER SPANISH RICE CHILI

Slow Cooker Spanish Rice Chili image

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.

Provided by Manda

Categories Soups, Stews and Chili Recipes Chili Recipes

Time 6h22m

Yield 6

Number Of Ingredients 10

Ingredients

2 cups water
1 (5.6 ounce) package Spanish rice mix (such as Knorr® Fiesta Sides™)
1 tablespoon vegetable oil
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

Steps:

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.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 39.7 g, Cholesterol 0.6 mg, Fat 4.4 g, Fiber 10 g, Protein 10.8 g, SaturatedFat 0.5 g, Sodium 987.4 mg, Sugar 5.9 g