SPANISH RICE
Steps:
- Preheat the broiler. Place the chiles, tomatoes, and onion skin side up on a baking sheet. Place under the broiler and grill for about 10 minutes, until the skins are blackened. Cover the vegetables with a damp kitchen towel and let rest for about 20 minutes. Peel off the chile and tomato skins or scrape them off using a paring knife. Slice the chiles into 1/4-inch strips and coarsely chop the tomatoes, garlic, and onion.
- Spread half of the shredded meat in a layer in the bottom of the slow cooker. Pour the rice on top of the meat. Spoon in a layer of the roasted chiles, tomatoes, and onion. Add the remaining meat and the rice. Spoon on the remaining chiles, tomatoes, and onion.
- Combine the water or stock and salt in a small bowl and stir until the salt is dissolved. Pour into the cooker. Cover and cook on low for about 6 hours, until the rice is tender and the liquid has been absorbed.
- About 15 minutes before serving, sprinkle the cheese over the top of the casserole. Serve hot sprinkled with parsley and a dollop of sour cream.
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