1/2 pound Italian sausage
2 cups water
1 cup uncooked long grain rice
1 large onion, finely chopped
1 large green bell pepper, finely chopped
1/2 cup finely chopped celery
1 1/2 tsp salt
1/2 tsp ground red pepper
Brown sausage in skillet. Drain. Place in slow cooker. Stir in remaining ingredients. Cover and cook on low for 2 hours or until rice is done.
We served this as our main dish instead of a side dish and it was okay. After two hours the rice wasn’t close to being done. There was still a lot of liquid so we transferred it to the stovetop for a few minutes. I thought it would be a little more flavorful. If I was to make it again for a main dish I would double the amount of Italian sausage. That is really what gave it it’s flavor. 2 1/2 stars.
Recipe Source: Crockpot The Original Slow Cooker
I'm not sure, Katie! I guess I need to go back and try this one again and play around with it.
Katie Compton says
I tried this over the weekend and was sad it didn't turn out well at all =(. This is the first time I cooked rice in the slow cooker and it turned into this big gross thing of mush. I changed up the ingredients but kept the technique. What could have happened? I had the same issue with time, the rice would not cook up, so I monitored it at 3 1/2 hours and still. So you putting it on the stove probably saved it some. Is there a secret way or am I missing something? I have also dabbled with OAMC and tried once to freeze a rice dish, same thing… mush. Help!