In large saucepan, heat oil over medium heat. Add onions, peppers, chiles, garlic and chili powder; sauté until onions are softened (about 3-5 minutes).
Add undrained tomatoes and salsa; salt and pepper to taste. Bring to a boil.
Transfer tomato mixture to a 6-quart or larger slow cooker. Add broth and rice; stir.
Cook on HIGH 6-8 hours or until rice is tender, stirring occasionally.
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