Crocked Brown Rice on a Budget |
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Prep Time: 15 Minutes Cook Time: 135 Minutes |
Ready In: 150 Minutes Servings: 8 |
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I threw this together and prayed. I am paid in 2 days and needed a good, easy and economical meal with what I had on hand. You can use regular corn and change the spicing to go Italian, Spanish, Mexican etc. I loved what came out and well enough to add to my 'weekend cook for the week' menu. You can also add chicken or any leftover meat to this and shrimp would work as well if added near the end of cooking. '' I can tell you one thing; I have never had more fluffy or soft brown rice in my life. c. 2007. Ingredients:
2 cups brown rice, rinsed and drained |
1 (12 ounce) bag birds eye steam fresh frozen southwest corn |
1 (14 ounce) can stewed tomatoes |
3 cups chicken broth |
1 (12 ounce) can pinto beans or 1 (12 ounce) can any canned beans |
2 stalks celery, sliced thinly |
1 small onion, chopped |
2 garlic cloves, minced |
1 teaspoon sweet paprika |
salt |
pepper |
Directions:
1. Add all to the crockpot and stir to combine.
2. Cook on high 2.5 to 3 hours.
3. Stir gently and serve.
4. This completely fills a 4qt. crockpot when done.
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