Real Recipes From Real Home Cooks ®

risotto-style peppered rice

Recipe by
Becky Farley
Fairview, TX

This recipe, taken from CROCK-POT RECIPE COLLECTION, uses chicken broth. I have used vegetable broth for a vegetarian option.

yield 4 to 6
prep time 30 Min
cook time 5 Hr 5 Min
method Slow Cooker Crock Pot

Ingredients For risotto-style peppered rice

  • 1 c
    uncooked converted long-grain rice
  • 1 md
    green bell pepper, chopped
  • 1 md
    red bell pepper, chopped
  • 1 c
    chopped onion
  • 1/2 tsp
    ground turmeric
  • 1/8 tsp
    ground red pepper (optional)
  • 1 can
    (14 1/2 oz) vegetable broth
  • 4 oz
    monterey jack cheese with jalapeño peppers, cubed
  • 1/2 c
    milk
  • 4 Tbsp
    (1/2 stick) butter, cut into small pieces
  • 1 tsp
    salt

How To Make risotto-style peppered rice

  • 1
    Place rice, bell peppers, onion, turmeric and ground red pepper, if desired, in 4 1/2-quart Crock Pot slow cooker.
  • 2
    Stir in broth.
  • 3
    Cover; cook on low 4 to 5 hours or until rice is tender and broth is absorbed.
  • 4
    Stir in cheese, milk, butter and salt; fluff rice with fork. Cover; cook on low 5 minutes or until cheese melts.

Categories & Tags for Risotto-Style Peppered Rice:

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