Slow Cooker Spanish Rice Chili recipe

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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

Nutrition Info

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
servingSize: -
sodium: 987.4 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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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