Slow Cooker Tex-Mex Rice
Make a vegetarian/vegan main dish for your family or serve this colorful side dish with meat from the grill. It’s starch and veggies all in one carnival of color.
4 cups boiling water
2 cups long-grain white or brown rice
15-ounce can whole kernel corn, drained
15-ounce can red beans, drained and rinsed
4-ounce can diced green chilies, well drained
2 tablespoons ground cumin
1 green bell pepper, seeded and diced
1 red sweet pepper, seeded and diced
1 lime, cut in 8 wedges and seeds removed
Mix boiling water, rice, corn, beans, chilies and cumin in a slow cooker and cook 1 hour on Low. Stir in red and green peppers and cook another hour on Low. Season to taste and garnish with wedges of fresh lime. Pass the hot sauce. Serves 6 as a main course or 8 to 10 as a side dish.
Cook’s note: To turn leftover Tex-Mex rice into another (but non-vegan) dish, add one beaten egg per cupful and drop by tablespoons in hot canola oil to make patties. Brown on both sides until crisp and toasty and serve as a main dish. If you're making this as a vegetarian/vegan main dish, consider adding a second can of beans for added protein.
See more of Janet Groene’s RV-ready recipes at CampAndRVCook Janet gives her pro and con views of galley equipment at GalleyShop