Risotto-Style Peppered Rice

Risotto-style Peppered Rice Recipe

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Becky Farley

By
@bfarley

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

Rating:
☆☆☆☆☆ 0 votes
Serves:
4 to 6
Prep:
30 Min
Cook:
5 Hr 5 Min
Method:
Slow Cooker Crock Pot

Ingredients

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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
milk
4 Tbsp
(1/2 stick) butter, cut into small pieces
1 tsp
salt

How to Make Risotto-Style Peppered Rice

Step-by-Step

  • 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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