Slow Cooker Mexican-Style Red Rice with Shrimp

Nonstick cooking spray

1 32-oz. carton reduced-sodium chicken broth

1-2/3 c. converted (parboiled) rice, such as Ben's Original

1 c. water

3/4 c. chopped green bell pepper

1/2 c. chopped onion

1 fresh jalapeno pepper, halved, seeded (if desired), and finely chopped

2 t. ground cumin

2 t. chili powder

1 t. salt

2 lb. fresh or frozen peeled, deveined medium shrimp, thawed if frozen and tails removed

1 14.5-oz. can fire-roasted diced tomatoes, undrained

2 T. chopped fresh cilantro

Lightly coat a 3.5 or 4-qt. slow cooker with cooking spray.

Combine chicken broth, rice, water, green bell pepper, onion, jalapeno pepper, cumin, chili powder, and salt in the slow cooker. Cover and cook on HIGH for 2-1/2 hours.

Stir in shrimp and tomatoes. Cover and cook on HIGH until shrimp are opaque, 10-15 minutes more. 

Just before serving, stir in cilantro.

Makes 6 servings.

Adapted from Slow Cooker: Bring on the Cozy, p. 78.