Slow Cooker Tomato Rice

I hesitated about showing you this Tomato Rice dish I did in my slow cooker.  I haven't really come to grips with using a crockpot yet.  But it was almost a success.  The better half said he liked it – just being kind I think - but for me it was too spicy – and I like heat in my food. 

Do spices get stronger in the slow cooker than they do with other cooking methods?

What I did was turn on the Slow Cooker on high.  I threw in the dry spices (turmeric, garam masala, ground chilli powder) and then a couple of minutes later added 2 cans of chopped tomatoes, ½ a cup of rice (jasmine), ½ a can of water, salt, pepper, small but fiery red chilli, 2 chopped onions, 4 cloves of garlic.

It cooked away for almost 3 hours.  It was cooked but to me the garlic still tasted a bit strong so I would reduce that quantity next time.  And the chilli just about blew my head off!

I served it with some chopped parsley stirred through it.  The rice swelled up big time and there was more than enough for 2 light meals for 2 people.