Slow Cooker Cowboy Rice

Enjoy a hearty and creamy meal with this Slow Cooker Cowboy Rice recipe. Featuring ground pork, white beans, Hatch green chili peppers, and rice, this dish is perfect for a comforting dinner. The addition of sour cream and cream cheese adds a delightful creaminess, while the Cholula hot sauce gives it a medium kick.

Ingredients

• 1 pound ground pork
• 1 cup white rice, rinsed
• 1 can (15 ounces) white beans, drained and rinsed
• 2 cups chicken broth
• 1 cup chopped onion
• 1 can (4 ounces) Hatch green chili peppers, drained
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons Cholula hot sauce (or to taste)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 cup sour cream
• 4 ounces cream cheese, softened
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Brown the Pork: In a skillet over medium heat, add the olive oil and ground pork. Cook until browned, breaking it apart with a spoon. Drain excess fat.
2. Prepare Aromatics: Add the chopped onion, Hatch green chili peppers, and minced garlic to the skillet. Sauté until the vegetables are tender.
3. Combine Ingredients in Slow Cooker: Transfer the browned pork and sautéed vegetables to the slow cooker. Add the white rice, white beans, chicken broth, Cholula hot sauce, cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine.
4. Cook: Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, until the rice is tender.
5. Add Creaminess: About 30 minutes before serving, stir in the sour cream and cream cheese until well combined and creamy.
6. Serve: Garnish with fresh cilantro before serving.

Enjoy your creamy and flavorful Slow Cooker Cowboy Rice!