Slow Cooker Sunday: Spanish Rice

Another Slower Cooker Recipe that we love!!! Even though it sounds like a side it is really more of a casserole that works as a full meal. This one is actually a two day process if you decide to cook the meat the day before but really worth it. I cook the beef in the slow cooker the day before with a great recipe that I will add later. Denise has had it both with pork and beef and says she prefers the beef. We have only had it with beef and love it that way. I also like to double the veggies. You can also make it purely vegetarian by omitting the stock and meat. Hope you enjoy!

Spanish Rice (from The Gourmet Slow Cooker Volume II)

3 Poblano Chiles, halved, stemmed, and seeded

6 tomatoes, halved

3 cloves garlic

1 large white onion, cut into 6 pieces

1 1/2 cups Shredded Beef (recipe I use to follow later)

2 cups uncooked rice

3 cups beef stock or water

2 teaspoons salt

1 cup grated Monterey Jack or sharp chedder cheese

1/2 teaspoon dried Mexican oregano (I just use regular oregano)

Chopped fresh parsley or cilantro, for garnish

Sour Cream, for garnish

Preheat the broiler. Place the chiles, tomatoes, and onion skin side up on a baking sheet. Place under the broiler and grill for about 10 minutes, until the skins are blackened. Cover the vegetables with a damp kitchen towel and let rest for about 20 minutes. Peel off the chile adn tomato skins or scrape them off using a paring knife. Slice the chiles into 1/4-inch strips and coarsely chop the tomatoes, garlic, and onion.

Spread half of the shredded meat in a layer in the bottom of the slow cooker. Pour half the rice on top of the meat. Spoon in a layer of the roasted chiles, tomatoes, and onion. Add the remaining meat and the rice. Soon on the remaining chiles, tomatoes, and onion.

Combine the water or stock and salt in a small bowl and stir until the salt is dissolved. Pour into the cooker. Cover and cook on low for about 6 hours, until the rice is tender and the liquid has been absorbed.

About 15 minutes before serving, sprinkle the cheese over the top of the casserole. Serve hot sprinkled with parsley and a dollop of sour cream.