Slow Cook Spanish Rice

Brown the beef, dump everything in the slow cooker, and walk away. That’s the whole game plan. Six to eight hours later, the rice has soaked up all that tomato-chili goodness and the ground chuck has melted into a thick, saucy mixture that’s somewhere between a casserole and a stew.

Ground chuck is the right call here. Leaner beef dries out over a long cook, but chuck keeps things moist and flavorful. Browning it first and draining the fat means you get the depth of seared meat without a greasy finish.

The chili powder and Worcestershire sauce give this a warm, savory kick that builds slowly as everything simmers together. Green bell peppers hold their shape surprisingly well in a slow cooker and add a fresh bite against the soft rice and tomatoes.

Chef Tips

• Use long-grain white rice. Short-grain or instant rice will turn mushy over 6 to 8 hours.
• Resist lifting the lid. Every peek drops the temperature and adds cooking time.
• If your slow cooker runs hot, check at 6 hours. Overcooked rice gets gummy fast.
• Stir thoroughly before cooking so the rice distributes evenly and doesn’t clump on the bottom.

Variations

• Add a drained can of black beans or kidney beans in the last hour for extra protein and fiber.
• Stir in a handful of shredded cheddar and a dollop of sour cream when serving.
• Swap green bell peppers for poblanos if you want a smokier, deeper heat.