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1. In a large skillet heat oil over medium heat. Add onions and garlic; cook and stir just until onions are tender.
2. Lightly coat a 3- or 3-1/2-quart slow cooker with cooking spray. Add onion mixture, sweet peppers, uncooked rice, frozen corn, and salt; stir in the boiling water.
3. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 1/2 hours.
4. To serve, stir in pecans and basil.