Ingredients:

  • 2 cups long-grain white rice
  • 2 tbsp avocado oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, finely diced
  • 14.5 oz fire-roasted diced tomatoes, undrained
  • 0.5 cup chunky salsa
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1.5 tsp ground cumin
  • 0.5 tsp chili powder
  • 1 tsp sea salt
  • 2.5 cups low-sodium chicken broth
  • 0.25 cup fresh cilantro, chopped
  • 1 medium lime, cut into wedges

Instructions:

  1. Rinse the long-grain rice under cold water in a fine-mesh strainer until the water runs clear to remove excess surface starch.
  2. Heat avocado oil in a large skillet over medium-high heat. Add the diced onion and green pepper, cooking 5 minutes until the onions are translucent and fragrant.
  3. Add the rinsed rice to the skillet. Stir constantly for 3-4 minutes until the rice looks opaque and smells nutty.
  4. Add the minced garlic, 2 tbsp tomato paste, smoked paprika, cumin, and chili powder. Cook for 1 minute until the paste darkens slightly.
  5. Transfer the toasted rice mixture into the slow cooker insert.
  6. Stir in the fire-roasted tomatoes, chunky salsa, and 1 tsp sea salt. Pour in 2.5 cups chicken broth and stir once to combine.
  7. Cover the slow cooker tightly. Cook on High for 2 hours 30 minutes until the liquid is fully absorbed.
  8. Turn off the heat but keep the lid on for 10 minutes. This allows the moisture to redistribute for an even texture.
  9. Use a fork to gently lift and separate the grains.
  10. Fold in 0.25 cup chopped cilantro and serve with lime wedges.