Slow Cooker Greek Rice With Red Bell Pepper, Feta, and Kalamata

I use a Crock-Pot 3-1/2-Quart Slow Cooker for this recipe.

• Ready In: 2 hrs 10 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1 3⁄4 cups Uncle Ben's converted brand rice
• 1  onion, chopped small
• 1  teaspoon  minced garlic
• 1  teaspoon  all purpose Greek seasoning (I like Greektown "Billygoat" Seasoning from The Spice House.)
• 1  teaspoon dried oregano (preferably Greek oregano)
• 2 (14 ounce) cans chicken (3 1/2 cups total) or 2 (14 ounce) cans  vegetable stock (3 1/2 cups total)
• 1  red bell pepper, seeds removed and finely chopped
• 3⁄4 cup  sliced kalamata olive (or regular black olives will also be good)
• 3⁄4 cup  crumbled feta cheese
• 1⁄4 cup  finely chopped fresh parsley
• 1  tablespoon  fresh-squeezed lemon juice

Directions

1. Heat the olive oil in a large heavy frying pan, add the rice and saute until the rice is nicely browned (watch it carefully.) Put the browned rice into the slow cooker.
2. Add the onions to the fry pan and cook until they start to brown, about 4-5 minutes. Then add the garlic, Greek seasoning, and dried oregano and cook a couple minutes more. Add the stock and scrape the pan to remove any browned bits; then add the onion/stock mixture to the slow cooker with the rice. Cook on high for 1 1/2 hours.
3. While the rice cooks finely chop the red bell peppers, and after 1 1/2 hours (or when the rice is fairly softened, but not completely done) add the bell peppers and cook 15 minutes more. While rice and peppers cook, crumble the Feta and slice the olives, then add the the slow cooker and cook another 15 minutes.
4. Chop the parsley and squeeze the lemon juice. Check to be sure the rice is as cooked as you'd like it, then stir in the chopped parsley and lemon juice and serve hot.