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1/2 cup chopped onion
1/4 cup green bell pepper chopped
3/4 tsp olive oil
1 1/2 oz green chillies, drained
1/2 cup white rice
3/4 cup canned tomatoes
3/4 tsp white vinegar
1/4 Tbsp salt
1/4 Tbsp pepper
Heat oil in a large pan over medium-high
heat; add onion, bell pepper, chilies
Sauté until rice is browned and
vegetables are tender, about 5 minutes.
Add undrained tomatoes and vinegar to
pan stir. Cook, stirring frequently,
until liquid is absorbed and rice is
tender, about 5 minutes.
Add salt and pepper, mix. Spoon rice
into a serving bowl.