Exactly what makes this rice Spanish has never been clear, but with this collection of tasty Tex-Mex ingredients, it is clear why it’s such a delicious dish. It also easily becomes vegetarian if you omit the shredded meat and stock. Please note that rice prepared in the slow cooker will not retain the shape and individuality of each grain as it would in a rice cooker.
Suggested Beverage: A good Mexican beer or Mexican red wine. If you’d like a special treat and can find it, try Vino de Piedra, a superb blend of Cab and Tempranillo from the Guadalupe Valley’s Casa de Piedra.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the broiler. Place the chiles, tomatoes, and onion skin side up on a baking sheet. Place under the broiler and grill for about 10 minutes, until the skins are blackened. Cover the vegetables with a damp kitchen towel and let rest for about 20 minutes. Peel off the chile and tomato skins or scrape them off using a paring knife. Slice the chiles into 1/4-inch strips and coarsely chop the tomatoes, garlic, and onion.
Step 2
Spread half of the shredded meat in a layer in the bottom of the slow cooker. Pour the rice on top of the meat. Spoon in a layer of the roasted chiles, tomatoes, and onion. Add the remaining meat and the rice. Spoon on the remaining chiles, tomatoes, and onion.
Step 3
Combine the water or stock and salt in a small bowl and stir until the salt is dissolved. Pour into the cooker. Cover and cook on low for about 6 hours, until the rice is tender and the liquid has been absorbed.
Step 4
About 15 minutes before serving, sprinkle the cheese over the top of the casserole. Serve hot sprinkled with parsley and a dollop of sour cream.
