1 1/2 cups raw long-grain rice
3 to 3 1/2 cups water, divided
1 (10 3/4 ounce) can cream of celery soup
2 teaspoons chicken bouillon granules
1 onion, chopped
Salt and pepper to taste
Spray interior of 2 quart slow cooker with nonstick cooking spray. Combine rice, 3 cups water, soup, bouillon, onion, a dash of salt and pepper in slow cooker. Cover; cook on high for 2 to 3 hours. If after 2 hours, the rice is beginning to dry out, stir in 1/2 cup water and continue cooking until heated through.
Makes 6 to 8 servings.