Risotto-Style Peppered Rice

Risotto-style Peppered Rice

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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


  • 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 jalapeño peppers, cubed
  • 1/2 c
  • 4 Tbsp
    (1/2 stick) butter, cut into small pieces
  • 1 tsp

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.

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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