In a slow cooker combine 2 cups rice, 1 each diced bell pepper and onion, 1 15-ounce can of diced tomatoes, 1 3/4 cups chicken broth, 1/4 cup salsa, 2 teaspoons chili, garlic and onion powder to taste. Cook on low for eight hours.
To make authentic Spanish rice, heat 2 tablespoons oil in a large skillet. Add 1 1/2 cups long grain white rice and brown for five minutes before adding 1/4 cup finely diced onion and 2 minced garlic cloves, sautéing 1 additional minute. Combine 2 1/2 cups chicken broth, 2 ounces tomato sauce, 1 teaspoon cumin, 1 tablespoon chili powder, and salt and pepper to taste. Add to the browned rice, bring to a boil, cover and reduce heat to low, simmering for 15 minutes. Turn off heat, stir rice once, recover and let stand for as long as 25 minutes.
For Spanish rice that's as delicious as it looks, cook 2 tablespoons chopped onion in 2 tablespoons of oil over medium heat for five minutes, add 1 1/2 cups uncooked white rice and brown lightly. Add 2 cups chicken broth and 1 cup chunky picante sauce, reduce heat, cover and simmer for 20 minutes until all the liquid is absorbed.