Risotto-Style Peppered Rice

Risotto-style Peppered Rice Recipe

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Becky Farley


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

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4 to 6
30 Min
5 Hr 5 Min
Slow Cooker Crock Pot


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

How to Make Risotto-Style Peppered Rice


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

Printable Recipe Card

About Risotto-Style Peppered Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian

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