Slow Cooker Spanish Rice Chili

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.

• Preparation Time: 10 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 10 mins
• Calories: 212 Calories

Ingredients

• 2 cups water
• salt and ground black pepper to taste
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon ground paprika
• 1 tablespoon vegetable oil (Optional)
• 1 (8 ounce) jar chunky salsa
• 2 (16 ounce) cans chili beans, undrained
• 1 (5.6 ounce) package Spanish rice mix (such as Knorr® Fiesta Sides™)
• 1 (8 ounce) package frozen chopped bell peppers and onions

Recipe Instructions

Step 1

Cook on Low until flavors combine, 6 to 8 hours.

Step 2

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.

Step 3

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.