Easy Slow Cooker Peppered Rice (Risotto Style)

Risotto-Style Peppered Rice

YIELD Makes 4 to 6 servings

INGREDIENTS

1 cup uncooked converted long-grain rice 1 medium green bell pepper, chopped 1 medium red bell pepper, chopped 1 cup chopped onions 1/2 teaspoon ground turmeric 1/8 teaspoon ground red pepper (optional) 1 can (about 14 ounces) fat-free chicken broth 4 ounces Monterey Jack cheese with jalapeño peppers, cubed 1/2 cup milk 1/4 cup (1/2 stick) butter, cubed 1 teaspoon salt

PREPARATION:

Slow Cooker Directions

1. Place rice, bell peppers, onions, turmeric and red pepper, if desired, in slow cooker. Stir in broth. Cover; cook on LOW 4 to 5 hours.
2. Stir in cheese, milk, butter and salt; fluff rice with fork. Cover; cook on LOW 5 minutes or until cheese melts.

This recipe appears in: Vegetarian