|10 min||2 h 30 min||2 h 40 min||6|
|3 cup||Basmati rice, dry (gluten-free if needed)|
|1 medium||Yellow onion (optional sauteed)|
|1 can(s) (13oz)||Diced tomatoes, canned|
|1 medium pepper(s)||Red bell pepper (optional sauteed)|
|2 cup||Chicken broth (stock) (or vegetable, or water - organic)|
|2 tsp||Chili powder|
|1 tsp||Sea salt|
|2 tbsp||Cilantro (coriander) (for serving)|
1. Optional to start by heating 2 tbsp. of olive oil in a skillet and brown the rice for additional flavour.
2. Place all ingredients in a greased slow cooker except cilantro.
3. Stir, cover, and cook on high for 2.5-3.5 hours, checking after 2 hours to see how well the rice is absorbing the moisture. When the moisture is absorbed and the rice is soften, the rice is done. Add additional water or broth if needed.
4. Garnish with cilantro, serve and enjoy!
are a great source of vitamin C which is an important antioxidant!