Crocked Brown Rice on a Budget

I threw this together and prayed! I am paid in 2 days and needed a good, easy and economical meal with what I had on hand. You can use regular corn and change the spicing to go Italian, Spanish, Mexican etc. I loved what came out and well enough to add to my 'weekend cook for the week' menu. You can also add chicken or any leftover meat to this and shrimp would work as well if added near the end of cooking. This is the only recipe I have ever posted where I will say ''use it as a springboard.'' I can tell you one thing; I have never had more fluffy or soft brown rice in my life. c.\2007

• Ready In: 2 hrs 45 mins
• Serves: 8

Ingredients

• 2  cups brown rice, rinsed and drained
• 1 (12 ounce) bag  birds eye steam fresh  frozen southwest corn
• 1 (14 ounce) can stewed tomatoes
• 3  cups chicken broth
• 1 (12 ounce) can pinto beans or 1 (12 ounce) can  any canned  beans
• 2  stalks celery, sliced thinly
• 1  small onion, chopped
• 2  garlic cloves, minced
• 1  teaspoon sweet paprika
•  salt
•  pepper

Directions

1. Add all to the crockpot and stir to combine.
2. Cook on high 2.5 to 3 hours.
3. Stir gently and serve.
4. This completely fills a 4qt. crockpot when done.