Description
Creamy, smoky slow cooker rice blended with melted cheddar and chipotle peppers for a bold, comforting side dish. This cheesy rice is tender, flavorful, and perfect for busy days when you want something warm and satisfying.
Ingredients
Units
Scale
- 1 cup long grain white rice, rinsed
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 tablespoon chipotle peppers in adobo sauce, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Lightly grease the slow cooker insert with olive oil.
- Add rinsed rice, chicken broth, chopped chipotle peppers, garlic powder, onion powder, salt, black pepper, and olive oil to the slow cooker. Stir to combine.
- Cover with the lid and cook on low for 2 to 2 1/2 hours, or until the rice is tender and the liquid is fully absorbed.
- Turn off the heat and stir in the shredded cheddar cheese until completely melted and creamy.
- Let the rice rest for 5 minutes, then fluff gently with a fork before serving.
Notes
- Rinse the rice thoroughly before cooking for a fluffier texture.
- Avoid lifting the lid during cooking to maintain proper steam levels.
- Adjust the amount of chipotle for more or less heat.
- Add a splash of broth when reheating to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 25mg