Combine ingredients through pepper in a crockpot without draining the tomatoes. Stir in water and broth.
Cover and cook on low 8-10 hours or Low 4 to 5 hours.
Turn off cooker. Stir in rice and pesto. Cover; let stand 7-10 minutes until rice is tender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1341g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 18 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 255.4mg||9 %|
|Potassium 1192.6mg||31 %|
|Total Carbohydrate 204.9g||60 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 196.7g|
|Protein 18.4g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 929
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