Spanish Rice Casserole

This was another meal made on cooking day. I had taken it out on Wednesday night and it was still frozen solid when I went to bake it on Thursday.

So we ended up heading to a Taste Of festival. I decided to be adventurous and tried Indian food, I LOVED the chicken Tika Masala, K thought it was ok. The boys had french fries, and K had a steak fajita. I know they aren't too adventurous. We also had a triple berry shortcake that was better than I expected it to be. I love going to things like this as you only pay $3-4 dollars for a serving and you can try all kinds of food. This way I'm not waisting $12 on a meal I won't like. I also love trying new dishes so I can figure out how to make them at home, I love a challenge!

So back to the rice....it was FINALLY thawed and we were home for dinner so I popped it out of the zip top bag and into the slow cooker. Amy's directions do say to cook it in the oven, but it was a little warm for that. It worked out great in the slow cooker. I cooked it on low for 4 hours, which I'm sure was probably a bit long, but it still tasted great!

Both boys loved it! It is also a great way to use up your surplus of summer veggies! I would definitely add more veggies in next time. A liked the "cucumbers" in it....aka zucchini. I told him it was zucchini and he informed me he didn't like it, so I told him it was a cucumber and he ate it with no problem!

Spanish Rice Casserole courtesy of A Foodie Fairytale