Grandma taught me this 3 ingredient secret when groceries were tight. So flavorful and fluffy you will not believe how cheap it is

This slow cooker 3-ingredient tomato rice is one of those quiet little tricks that gets you through tight grocery weeks without anyone at the table feeling like they’re missing out. My grandma showed me how she could turn a bag of rice, a can of tomatoes, and a bit of butter into something that smelled like Sunday supper and tasted like it took all day. The slow cooker does the work, and you end up with fluffy, tender rice, rich tomato flavor, and little buttery pockets of comfort—perfect for busy nights or when you just need something warm and filling on a small budget.

Serve this tomato rice straight from the slow cooker while it’s warm and steamy. It’s lovely as a base for simple proteins like roasted chicken, pan-fried sausage, or baked fish, and it also works as a hearty side next to meatloaf or pork chops. For a meatless dinner, pile it into bowls with a handful of shredded cheese and a scoop of beans or a fried egg on top. A crisp green salad, steamed frozen veggies, or even just sliced cucumbers with a little salt round out the plate without adding much cost.

Servings: 6

2 cups long-grain white rice, rinsed and drained

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or nonstick spray to help keep the rice from sticking around the edges.

Rinse the long-grain white rice under cool water in a fine-mesh strainer until the water runs mostly clear, then drain well. This helps the rice cook up fluffy instead of gummy.

Pour the drained rice into the slow cooker and spread it into an even layer on the bottom.

Add the entire can of diced tomatoes with all of their juices over the rice. Do not drain the tomatoes—the liquid is part of what flavors and cooks the rice.

Pour in the water and sprinkle in the salt, if using. Gently stir everything together so the rice, tomatoes, and liquid are evenly mixed, but try not to scrape the bottom of the crock too hard.

Dot the top with the pieces of butter, spacing them out so they can melt down through the rice as it cooks. Do not stir after adding the butter; just let it sit on top.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the rice is tender and most of the liquid is absorbed. Try not to lift the lid during the first 2 hours, as that releases steam the rice needs to cook evenly.

Once the rice is tender and the tomatoes are soft and stewed, turn off the slow cooker. Let the rice sit, covered, for 10 minutes to finish steaming so it becomes extra fluffy.

After resting, use a fork to gently fluff the rice, stirring in the melted butter and folding the tomato chunks through so everything is evenly combined. Taste and adjust salt if needed.

Serve the tomato rice warm, straight from the slow cooker. Spoon it into bowls or onto plates, making sure everyone gets some of the buttery tomato pieces along with the fluffy rice.

If your family likes a little extra richness, stir in a small handful of shredded cheddar or Parmesan right after you fluff the rice so it melts into the hot grains. For kids who are picky about tomato chunks, use crushed tomatoes instead of diced, or briefly mash the tomatoes in the slow cooker with a spoon before serving so the texture is smoother. To stretch the meal, pile leftover chicken, sliced sausage, or a can of drained beans over the rice for an easy one-bowl dinner. You can also swap some or all of the water for chicken or vegetable broth when you have it on hand for a deeper, more savory flavor, though the recipe was designed to work even when all you’ve got is tap water. If you need to keep it warm for a while before dinner, switch the slow cooker to WARM after the rice is done and cover the top with a clean kitchen towel under the lid to catch extra moisture so it stays fluffy instead of soggy. Leftovers reheat well in the microwave with a sprinkle of water and a tiny dab of butter to bring back the softness.