Slow Cooker Spanish Rice Chili

Manda

"This is a great set-it-and-forget-it recipe using Knorr® Spanish rice. Just prepare the rice (or use some leftover rice from the night before), mix it with a few freezer staples, beans, salsa, and spices, and blam! The best chili ever after a few hours in the slow cooker. Garnish with cheese, sour cream, and/or diced onions. This would also go great on top of a big pile of fries on game day."
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Ingredients

6 h 22 m servings 212 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 987 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Combine water, Spanish rice mix, and vegetable oil in a saucepan; bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 7 minutes.
  2. Pour rice into a slow cooker. Add chili beans, frozen bell peppers and onions, salsa, chili powder, paprika, cumin, salt and black pepper. Stir well to combine.
  3. Cook on Low until flavors combine, 6 to 8 hours.

Footnotes

  • Cook's Notes:
  • Since there's no dairy in this recipe, it's secretly vegan! If you want to dress this up or add some meat or dairy, it's great too.
  • You can also cook this on High for 3 to 4 hours.

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