Slow-Cooker Red Beans and Rice Stew

Step 1

Be sure to use instant rice (sometimes labeled minute rice); traditional rice takes much longer to cook and won't work here.

Step 2

Microwave onions, celery, garlic, oil, thyme, paprika, and cayenne in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. Stir in broth, water, beans, sausage, and bay leaves. Cover and cook until beans are tender, 8 to 10 hours on high.

Step 3

Discard bay leaves. Stir bell peppers and rice into stew, cover, and cook on high until tender, 15 to 20 minutes. Adjust consistency with extra hot broth as needed. Sir in scallions and season with salt, pepper, and vinegar to taste. Serve.