Spanich Rice 2

Spanish rice the slow cooker way is the kind of weeknight dinner that earns its keep. Brown the beef, dump everything into the crock, and let low heat do the rest. Eight hours later you have a tomato-rich, chili-warmed pot of beef and rice that feeds a crowd.

Converted rice is the right call here. Regular long-grain breaks down into mush over a six-to-eight hour braise, but parboiled converted rice holds its shape even when overcooked. It is the only way slow-cooker rice dishes work without turning into porridge.

Green bell peppers and onions soften into the sauce instead of staying crisp, so don’t worry about cutting them small or fancy. Rough chops are fine. They will melt down and disappear into the body of the dish.

The Worcestershire sauce is the unsung hero. Just two teaspoons add a savory umami backbone that makes the chili powder and tomato taste like more than the sum of their parts. Don’t skip it.

Pro Tips

• Drain the ground beef well after browning. Excess fat pools on top of the slow cooker dish and makes the finished rice greasy.
• Stir once or twice during the cook if you can. The rice tends to settle on the bottom and stick if left untouched.
• This freezes well in single-serving containers. Reheat with a splash of water to loosen.

Variations

• Stir in a can of black beans or pinto beans during the last 30 minutes for a heartier, Tex-Mex angle.
• Top with shredded cheddar and chopped cilantro just before serving.
• Use ground turkey or chicken for a lighter version. Add a tablespoon of olive oil to make up for lost fat.