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Kalyn's Kitchen

Slow Cooker Greek Rice

Slow Cooker Greek Rice with Red Bell Pepper, Feta, and Kalamata Olives is a perfect side dish when you want something that can cook mostly unattended, and this is ready in a few hours. 

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Slow Cooker Greek Rice with Red Bell Pepper, Feta, and Kalamata Olives found on KalynsKitchen.com

I first made this delicious Slow Cooker Greek Rice with Red Bell Pepper, Feta, and Kalamata Olives with Jake a few years ago, just before I packed up my house where I’d lived for 25 years and moved to the new house. At the time I remarked about how good this was, even if it wasn’t that photogenic, but I think the new version made in the Crock-Pot Casserole Crock Slow Cooker is actually quite pretty but a large oval slow cooker would work too! Maybe it was just easier to make it when I wasn’t focused on moving.

I’m a real convert to slow cooker rice; have you tried it? Cooking the rice in the slow cooker means you don’t have to watch it much, and if you want a summer side dish for something cooked on the grill, you can make this without heating up the house.  I think this rice also makes a nice vegetarian main dish with all the flavors going on here. I loved this when I first made it with Jake, and loved it even more when I made it in the Casserole Crock to get these greatly-improved photos.

Of course rice isn’t low in carbs, but try my Greek Cauliflower Rice Bake if you’d like a low-carb version of this that cooks in the oven.

(Slow Cooker Greek Rice was first posted March 2013 and was updated with greatly improved photos June 2016. For the updated version made in the Casserole Crock, I increased the size of the recipe just a bit, switched parsley for sliced green onions, used two colors of peppers and increased the amount of Feta. I updated the original recipe with options for the changes I made this time.)

Slow Cooker Greek Rice process shots collage

How to Make Slow Cooker Greek Rice:

(Scroll down for complete printable recipe including nutritional information.)

  1. Heat olive oil and saute the rice until it’s nicely browned.
  2. Add rice to the slow cooker.
  3. Add a little more oil and saute the onions until they’re starting to barely brown, about 4-5 minutes. Then add the garlic, Greek Seasoning, and Oregano and cook a couple of minutes more.
  4. Deglaze the pan with 2 cans chicken or vegetable broth and enough water to make 4 cups.
  5. Add the broth/onion mixture to the slow cooker, stir, and cook on high about 1 1/2 hours (or until the rice is partly softened but not done.)
  6. While rice cooks chops the red and green pepper and green onion, slice the olives, and crumble the Feta.
  7. When rice has cooked until it’s partly softened, stir in the peppers and cook about 15 minutes.
  8. Then add the olives and crumbled Feta and cook another 15 minutes, or until rice is done.
  9. When the rice is done to your liking, stir in the lemon juice and season with salt and fresh ground pepper to taste.
  10. Sprinkle the rice with the rest of the crumbled Feta and sliced green onions and serve!

Slow Cooker Greek Rice with Red Bell Pepper, Feta, and Kalamata Olives found on KalynsKitchen.com

More Tasty Side Dish Ideas:

Slow Cooker or Pressure Cooker Side Dishes Index ~ Slow Cooker or Pressure Cooker
Spicy Slow Cooker Rice with Green Chiles, Green Onions, and Cheese ~ Kalyn’s Kitchen
The BEST Slow Cooker Summer SideDishes ~ Slow Cooker or Pressure Cooker

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Slow Cooker Greek Rice

Slow Cooker Greek Rice

Yield 8 servings
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes

This Slow Cooker Greek Rice with Red Bell Pepper, Feta, and Kalamata Olives is a perfect side dish when you want something that can cook mostly unattended.

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)
  • two 14 oz. 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 (see notes)
  • 1 cup crumbled Feta cheese (see notes)
  • 1/4 cup sliced green onion (or more)
  • 2 T fresh-squeezed lemon juice
  • salt and fresh-ground black pepper to taste

Instructions

  1. Heat the olive oil in a large heavy frying pan, add Uncle Ben’s Converted Rice and saute until the rice is nicely browned (watch it carefully.)  Put the browned rice into the slow cooker.
  2. Add the other teaspoon of oil and the onions 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.
  3. Add the stock/water mixture 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.
  4. While the rice cooks finely chop the bell peppers, slice green onions, and crumble the Feta.
  5. 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.
  6. Then add the Feta and sliced olives to the slow cooker and cook another 15 minutes.
  7. Check to be sure the rice is as cooked as you’d like it, then stir in the lemon juice and season with salt and fresh-ground pepper to taste.
  8. Top with additional crumbled Feta and green onions as desired and serve hot.

Notes

I used my Crock-Pot Casserole Crock Slow Cooker (affiliate link) for this recipe. You can use regular black olives if you prefer. You can use 1/2 cup more crumbled Feta for sprinkling on top if desired.

Recipe adapted from Greek Rice in Crock-Pot 365 Year-Round Recipes.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 368Total Fat: 20gSaturated Fat: 7gUnsaturated Fat: 12gCholesterol: 110mgSodium: 669mgCarbohydrates: 17gFiber: 1gSugar: 3gProtein: 28g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Slow Cooker Greek Rice Thumbnail photo

Low-Carb Diet Low-Glycemic Diet / South Beach Diet Suggestions:
Because some starchiness is removed in the converting process, Uncle Ben’s Converted Rice is actually the most low-glycemic type of rice you can buy, making Slow Cooker Greek Rice with Red Bell Pepper, Feta, and Kalamata Olives a great dish for low-glycemic diets or Phase 2 or 3 of the South Beach Diet, and this recipe is also gluten-free and can be vegetarian if you use vegetable stock. Rice isn’t low in carbs, but this rice with added vegetables, olives, and cheese would be lower in carbs than most rice dishes. Greek Cauliflower Rice Bake is a similar low-carb side dish that cooks in the oven.

Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here to see Slow Cooker / Pressure Cooker Recipes on my other site!

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

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    29 Comments on “Slow Cooker Greek Rice”

  1. Pingback: Recipes for the Crock-Pot Casserole Crock Slow Cooker! - Slow Cooker or Pressure Cooker

  2. This sounds yum. Do you have any idea if you increase liquid or how you would cook regular rice? I don't use the converted type.

    • Without trying it, I am not sure how you'd need to adjust to cook regular rice (or even how regular rice will work in a slow cooker; I think the converted rice stays a bit firmer.) You might be able to tell by googling the two types of rice and comparing the amount of liquid and cooking times.