I used long-grain white basmati rice, but a long-grain brown would work also. The short grains will get gummy--I'd stick to the longer stuff.
1 (14.5-ounce) can diced tomatoes, drained
6 green onions, sliced
2 garlic cloves, minced
1 teaspoon Italian seasoning
1 cup long-grain white basmati rice
2 cups chicken broth
Use a 4-quart slow cooker. Put the tomatoes and sliced green onions into the bottom of your cooker and add garlic and Italian seasoning. Stir in the raw rice until it's evenly coated with the tomato gunk and spices. Pour in the chicken broth. Cover and cook on low for 4 hours, or unti the rice is tender. Take the lid off and fluff the rice with a fork. Let the slow cooker sit with the lid off for 10-15 minutes before serving to release steam.
We ate our Italian rice with a roasted chicken. I liked how the rice was speckled with color and infused with flavor, but no oil or fat. We all ate our dinner without complaint. YAY!
on a side note: who saw Oprah yesterday with Martha Stewart as the guest? Any thoughts? Come join the discussion over on the message boards...
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