This one was a throw-together last night that turned out pretty well... I intended to make Green Chile Casserole (which I will post later) but found I was out of green chiles, so I was forced to improvise. I also forgot to turn on the slow cooker, so I ended up throwing the whole thing in a pan, then in the oven, BUT it was meant to be crock-potted so that's how I will report it.
1 medium green pepper, diced
1/3 cup diced onion
2 cloves minced garlic
1 1/2 cups chopped mushrooms (I used crimini)
1 28-oz can whole stewed tomatoes in juice
1 14-oz can corn, drained and rinsed
1 cup frozen sweet peas
1 cup vegetable broth
1 cup brown rice
1 cup shredded cheddar cheese
1 tsp chili powder
1/2 tsp cayenne
1/2 tsp Tony Chachere's
Throw everything except the cheese in the slow cooker on low for 4 hours or high for 2 hours. (Rice should be tender and liquid will be mostly simmered out.) Sprinkle cheese on top.
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