1 red bell pepper, seeded, cut into 1/4-inch-thick strips
4 cups low-sodium chicken broth
1 14-oz. can diced tomatoes
1 16-oz. package Spanish rice mix
4 ounces cooked ham, chopped
1 cup frozen peas
How to Make It
Warm 1 Tbsp. vegetable oil in a skillet over medium-high heat. Add sausage and cook, turning, until browned, about 5 minutes. Transfer to slow cooker. Add the remaining 1 Tbsp. oil to skillet. Cook onion, garlic and bell pepper, stirring often, until softened, 3 to 5 minutes. Transfer to slow cooker. Add 1 cup broth to skillet, turn up heat to high and bring broth to a boil, stirring up browned bits. Pour into slow cooker.
Add remaining broth, tomatoes, rice mix and ham to cooker and cook on low setting until rice is tender, about 4 hours. Stir in peas and cook until heated through, about 15 minutes. Season with salt and serve.
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