risotto-style peppered rice

Name: Risotto-Style Peppered Rice
Prep time: 30 min
Cook time: 5 h 5 min
Yield: 4
Cuisine: American
Ingredients: 1 cup(s) uncooked converted long-grain rice; 1 medium green bell pepper, chopped; 1 medium red bell pepper, chopped; 1 cup(s) chopped onion; 1/2 teaspoon(s) ground turmeric; 1/8 teaspoon(s) ground red pepper (optional); 1 can(s) (14 1/2 oz) vegetable broth; 4 ounce(s) monterey jack cheese with jalapeño peppers, cubed; 1/2 cup(s) milk; 4 tablespoon(s) (1/2 stick) butter, cut into small pieces; 1 teaspoon(s) salt

6 Pinches

Becky Farley

Fairview, TX

Updated on Nov 26, 2014

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

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prep time 30 Min

cook time 5 Hr 5 Min

method Slow Cooker Crock Pot

yield 4 to 6

Ingredients

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

How To Make risotto-style peppered rice

Step 1

Place rice, bell peppers, onion, turmeric and ground red pepper, if desired, in 4 1/2-quart Crock Pot slow cooker.

Step 2

Stir in broth.
Step 3

Cover; cook on low 4 to 5 hours or until rice is tender and broth is absorbed.
Step 4

Stir in cheese, milk, butter and salt; fluff rice with fork. Cover; cook on low 5 minutes or until cheese melts.
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