Description
Slow Cooker Recipe for Cheesy Green Sauce Enchilada Brown Rice: this crockpot side dish is good enough to be a main dish! Creamy and cheesy rice and corn that’s almost risotto-like with just a little kick of flavor thanks to green enchilada sauce and green chiles.
Ingredients
Units
Scale
- 1 cup uncooked brown rice
- 2 cups water
- 1 (15 oz) can green enchilada sauce
- 1 (4 oz) can green chiles
- 1 (15 oz) can corn, drained
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded sharp cheddar
- 1 Tbsp fresh lime juice
- Optional toppings: cilantro, sour cream and avocado slices
Instructions
- Add rice, water, enchilada sauce, chiles, corn, garlic powder, cumin, salt and pepper to slow cooker.
- Cover and cook on high for 3-4 hours, or until rice is soft and cooked through. (Mine cooked for 3 hours and 48 minutes).
- Stir in cheddar and lime juice. Add extra seasonings to taste, if needed.
- Serve rice with desired toppings.
Notes
I used my 3 quart slow cooker for this recipe. I find that filling your slow cooker at least 2/3 full is the best way for slow cooker recipes to work out. I like this slow cooker from hamilton beach.