Ingredients
3
tablespoons butter or margarine
2
cups uncooked regular long-grain rice
1/3
cup finely chopped onion
1/2
teaspoon salt
3 1/2
cups Progresso™ reduced-sodium chicken broth (from 32-ounce carton)
1/2
cup water
1
cup julienne strips (matchstick-size) carrots
1/2
cup frozen sweet peas, thawed
1/2
cup finely chopped red bell pepper
1/3
cup slivered almonds, toasted
2
tablespoons chopped fresh parsley
Preparation
In 12-inch skillet, melt butter over medium-high heat. Add rice, onion and salt; cook 8 to 10 minutes, stirring frequently, until rice is lightly golden brown. Stir in broth and water. Heat to boiling; remove from heat.
Spray inside of 3- to 4-quart slow cooker with cooking spray. Pour rice mixture into cooker. Stir in carrots. Make sure all rice is under liquid and not sticking to side of cooker.
Cover; cook on Low heat setting 2 to 2 hours 30 minutes.
Stir in peas and bell pepper. Increase heat setting to High; cover and cook 15 to 20 minutes or until hot. Sprinkle with almonds and parsley. Rice will hold on Low heat setting up to 2 hours; stir occasionally.
