Sometimes your main dish doesn’t have to occupy your crock pot. This Rainbow Risotto is the perfect crockpot side dish!
We love rainbow food! The more colors you get in your diet, the more variety of vitamins and minerals you will get. We used:
- Red Peppers
- Orange Peppers
- Yellow Peppers
- Green Peppers
- and purple cabbage to complete our rainbow.
Bell peppers are becoming more and more a staple in our diet. I rarely come home from the grocery store anymore without them. They are a great snack. They are perfect to send in a school lunch. They are delicious for dinner. They can be served raw or cooked. You can spread laughing cow cheese on them for a crunchy treat (we do that all the time!). Plus, the variety of colors they come in mean they have a variety of phytochemicals and antioxidants.
According to my favorite food resource:
I combined 1 cup of rice, with all the veggies in a slow cooker, and added broth.
I put some chicken in the oven, and set the oven timer to cook it for 1 hour. We set the slow cooker on high and left for the movies.
When we got home, we added cheese, butter, and milk, and gave it a quick stir. The chicken was ready. I had some leftover fruit salad from making it for a meal plan. And the rice was perfect. I blanched some broccoli and cauliflower to complete our balanced myplate meal.
And did my family like it? No actually, they LOVED IT!! I’m not just saying that. But how can you not love cheesy rice? Â It was warm, cheesy, chewy, and full of vegetables! We’ll definitely be making this one more often… maybe even weekly for awhile until we get sick of it.
If you try this recipe, we’d love to know how it turns out for you!
Crockpot Rainbow Risotto
Ingredients
- 1 cup long-grain rice
- 1 medium bell pepper, red
- 1 medium bell pepper, orange
- 1 medium bell pepper, yellow
- 1 medium bell pepper, green
- 1/2 cup chopped cabbage, red
- 1 3/4 cup chicken broth, low-sodium
Add
- 1/2 cup milk
- 2 tablespoon butter, unsalted
- 1 1/2 cup, shredded Monterey cheese, low fat
Instructions
- Finely chop all the bell peppers and purple cabbage.
- Combine the rice with the vegetables in a slow cooker, and pour 1 3/4 cup chicken broth over it. Set it on high for 2 1/2 hours, or low for about 4 hours. Make sure the rice has absorbed all the liquid.
- Unplug the slow cooker, and add milk, butter, and Monterrey cheese.
- Stir to combine and let sit for 5 minutes. Season with salt if desired.
