I used my 3 quart slow cooker for the amount of rice listed below.  It was the perfect size for this amount.  After the rice is done cooking - the options are endless how you could doctor it up - say like the Slow Cooker Cheesy Mexican Rice Casserole for instance!


If you need to bring a dish to pass at work for a lunchtime potluck - because this only takes 2 hours - you could easily measure out the rice and put in a baggie, along with the seasonings and put the butter in a small plastic container with a lid.  Then grab your slow cooker so that when you get to work, dump in the ingredients and plug the cooker in.  Add in cooked veggies and/or meats and you’ll be set with a complete meal!


Ingredients I used:


  1. - 1 1/2 cups converted rice (I used Uncle Ben’s)

  2. - 2 1/4 cups water + more as needed

  3. - 1 teaspoon chicken bouillon granules

  4. - 1/2 teaspoon onion powder

  5. - 1/2 teaspoon garlic powder

  6. - 1/2 teaspoon Salsa Salad Seasoning*  (www.penzenys.com)

  7. - pinch kosher salt

  8. - 2 Tablespoons unsalted butter


  1. *Optional, I used the Salsa Salad Seasoning because we were having Tacos!


Directions:


Spray the insert of a 3 quart slow cooker with non-stick cooking spray.


Add the rice and water to the insert and stir.  Add the chicken bouillon, onion powder, garlic powder and Salsa Salad Seasoning (if using).  Stir.  Add salt and butter.  Stir.  Place the lid on the slow cooker and cook on HIGH for  1 1/2 - 2 hours, or until the rice is tender and the liquid is absorbed.


Note:  I checked my rice after 1 hour to give it a stir and check how much liquid was left in the insert of the slow cooker.  I’ve made this recipe many times when living in Michigan, but not since moving to Florida - and since the humidity is much different here, I wanted to double check.  I added about 1/4 to 1/2 cup more water, gave it another stir and after about 30 - 45 minutes - it was done!!!