Name: Slow-Cooker Cheesy Tomato Rice
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 6 servings
Ingredients: 2 3/4 cups low-sodium chicken broth, plus more if needed; One 8-ounce can tomato sauce; 2 tablespoons double-concentrated tomato paste; Kosher salt and freshly ground black pepper; 1 1/2 cups parboiled long-grain white rice (see Cook’s Note); 1 cup frozen corn kernels, thawed; 1 1/2 cups shredded pepper Jack cheese; 1 scallion, sliced

Level: Easy

Total: 2 hr 10 min
Active: 10 min

Yield: 6 servings

Ingredients

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2 3/4 cups low-sodium chicken broth, plus more if needed

One 8-ounce can tomato sauce

2 tablespoons double-concentrated tomato paste

Kosher salt and freshly ground black pepper

1 1/2 cups parboiled long-grain white rice (see Cook’s Note)

1 cup frozen corn kernels, thawed

1 1/2 cups shredded pepper Jack cheese

1 scallion, sliced

Directions

Special equipment:

a 6-quart slow cooker

Combine the chicken broth, tomato sauce, tomato paste, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Whisk together to dissolve the tomato paste, then stir in the rice. Cover the slow cooker with a piece of foil underneath the lid for a tighter seal and cook on high until the rice is just tender and most of the liquid has been absorbed, 1 1/2 to 2 hours.
Mix in the corn and 1 cup of the pepper Jack, making sure to avoid over-stirring or mashing the rice. If the rice is too dry or stiff to stir, add 1/4 to 1/2 cup more broth. Pat the rice down and sprinkle the remaining 1/2 cup pepper Jack on top. Cover and cook for 5 minutes on high to melt the cheese. Sprinkle the scallions on top before serving.

Cook’s Note

We tested this recipe with different kinds of rice, including regular raw rice which became both mushy and undercooked in the slow cooker. We found that parboiled or converted rice yielded the most consistent results with this method of cooking.