Crockpot suppers are so nice when the weather is hot and humid, as this summer’s weather has been for weeks now. Turning on the stove, and especially the oven, will force your home’s air conditioner to work way too hard, and usually there’s no way it can compete with an oven. Your slow cooker, however, adds no heat at all to the temperature of your home. Plus, crockpot meals are so easy, and so nice to come home to. You just throw it all together, put the lid on the cooker, turn the dial to low, and go to work. When you get home hours later, your dinner is ready. Brown Rice Casserole is nutritious and filling, and even better the next day!
1 large onion, chopped
1 sweet red pepper, chopped
2 garlic cloves, minced
2 cups crushed tomatoes (fresh or canned)
3/4 cup brown rice
1 1/2 teaspoons chili powder
1 teaspoon dried oregano
1 small jalapeno, chopped
1 1/2 cup water
12 ounces of sausage, cut into half-moons (can be left out if you want a vegetarian supper) (You can use any kind of meat; my kids like this with chicken) (My husband likes it best with sausage, though)
1/2 cup Texas Pepper Jelly, any flavor (Rib Candy or any of the grilling sauces are also good)
1/4 cup chopped cilantro
6 tablespoons sour cream
Shredded cheddar cheese (if your family likes a lot of cheese)
What to do:
Stir together the onions, peppers, garlic, tomatoes, rice, chili powder, oregano, jalapeno, sausage, pepper jelly, and water in your slow cooker. Cover and cook on low for about 5 hours.
Remove lid and stir in the cilantro. Serve with sour cream and cheddar cheese.
My son isn’t a cilantro fan, so I take out his servings before I add it.