Slow Cooker Greek Rice with Red Bell Pepper, Feta, and Kalamata Olives

Ingredients

• 1 T + 1 tsp. olive oil
• 2 cups Uncle Ben's Converted Rice
• 1 onion, chopped small
• 1 T minced garlic
• 1 tsp. Greek Seasoning
• 1 tsp. dried oregano, preferably Greek oregano
• 2 cans chicken or vegetable stock plus enough water to make 4 cups
• 1 red bell pepper, seeds removed and finely chopped
• 1 green bell pepper, seeds removed and finely chopped
• 3/4 cup sliced Kalamata olives
• 1 cup crumbled Feta cheese + 1/2 cup more for sprinkling on top if desired
• 1/4 cup sliced green onion, or more
• 1-2 T fresh-squeezed lemon juice
• Salt and fresh-ground black pepper to taste

Directions

1. Warm the olive oil in a large, sturdy skillet, then add the Uncle Ben's Converted Rice. Cook, stirring and keeping a close eye on it, until the grains take on good color. Transfer the toasted rice to the slow cooker.
2. Pour in the remaining teaspoon of oil, add the onions, and cook until they begin to color, about 4-5 minutes. Stir in the garlic, Greek seasoning, and dried oregano, and let everything cook for a couple more minutes.
3. Add the stock and water mixture to the skillet, scraping up the flavorful browned bits from the bottom. Pour that oniony liquid into the slow cooker with the rice, then cook on high for 1 1/2 hours.
4. As the rice is cooking, finely chop the bell peppers, slice the green onions, and crumble the Feta.
5. When 1 1/2 hours have passed, or the rice has softened quite a bit but still needs a little more time, stir in the bell peppers and cook for 15 minutes longer.
6. Add the Feta and sliced olives to the slow cooker, then continue cooking for another 15 minutes.
7. Taste the rice to make sure the texture is where you want it. Stir in the lemon juice, then add salt and fresh-ground pepper to taste.
8. Finish with extra crumbled Feta and green onions if you’d like, and serve hot.