Rachel at The Crispy Cook offered this Spanish Rice recipe.
And then I went ahead and burned it!
Okay, so let's be real for a second. In the world of crock pots, I'm a crack pot. I have rarely used them and don't know much about the damn things. So yes, I burned rice. Are you happy now - I fessed up!
Fortunately I could look past the burnt taste and also had some tamales delivered to me today from up the street. It ended up being a really good meal. I think my crock pot is more powerful than most, or maybe our altitude has something to do with me overcooking things in the pot. Either way, I appreciate everyone's recipes and keep them coming!
Rachel's Spanish Crock pot Rice
2 Tbsp. olive oil
1 onion, diced
6 cloves garlic, finely chopped
4 stalks celery, diced
1 green pepper, seeded and diced
2 cups brown rice
1 (28 oz.) can crushed or diced tomatoes and water to make 4 cups liquid
Couple of glugs of hot sauce
1 Tbsp. chili powder
Salt and Pepper to taste
Heat oil in frying pan. Add onions, garlic, pepper and celery. Saute until softened.
Dump into large crock pot. Add remaining ingredients.
Cook on high heat for 4 hours, then turn to low for at least another 3 hours, until rice is done. Stir every once in a while. Season to taste with salt and pepper.
My rice received none of the stirring that Rachel called for since I couldn't get to the pot. Anyway, thank you Rachel for the great recipe!
Farina Alto – Albuquerque, New Mexico
23 hours ago