Ingredients:

  • 2 cups long-grain white rice
  • 3 cups low-sodium chicken or beef broth
  • 1 cup tomato sauce
  • 1 can (14½ oz) fire-roasted diced tomatoes
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lb lean ground beef (optional)
  • 2 cups cooked shredded chicken thighs (optional)

Instructions:

  1. Rinse 2 cups of long-grain white rice in a fine-mesh strainer under cold water until the water runs clear.
  2. In a 6-quart slow cooker, combine 2 tbsp olive oil, 1 medium finely diced onion, and 3 cloves of minced garlic. If using the optional 1 lb of lean ground beef, add it to the pot now, ensuring it has been previously browned and drained.
  3. Stir in the rinsed rice, 3 cups of low-sodium chicken or beef broth, 1 cup of tomato sauce, 1 can (14½ oz) of fire-roasted diced tomatoes, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Stir gently until the rice is fully submerged and spices are evenly distributed.
  4. Cover with a tight-fitting lid and set the slow cooker to HIGH for 2 to 3 hours. Do not lift the lid during the first 2 hours. If using shredded chicken thighs, stir them in during the final 30 minutes of cooking.
  5. The rice is done when the liquid is fully absorbed and grains are tender. If using ground beef, ensure it reaches a safe internal temperature of 160°F/71°C.
  6. Turn off the heat and let the pot sit, covered, for 10 minutes to allow the steam to finish setting the grains.
  7. Use a fork to gently fluff the rice, lifting from the bottom to incorporate any remaining sauce.