Description
This Slow Cooker Mexican Rice is a simple, hands-off way to get perfectly seasoned, fluffy rice with bold flavors. Made with tomatoes, spices, and broth, it pairs well with all your favorite Mexican dishes. Just set it and forget it!
Ingredients
Units
Scale
- 1 1/2 cups long-grain white rice (rinsed)
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 1/2 cups chicken broth (or vegetable broth for vegetarian)
- 1 (8 oz) can tomato sauce
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 cup frozen peas (optional, for color and sweetness)
- 1/2 cup corn (optional)
- 1 tbsp olive oil or butter
- 1/4 cup chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
-
Rinse the Rice:
- Rinse the rice under cold water until the water runs clear to remove excess starch.
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Combine Ingredients:
- In the slow cooker, add the rinsed rice, diced tomatoes, chicken broth, tomato sauce, chopped onion, garlic, salt, black pepper, chili powder, cumin, smoked paprika, and oregano.
- Stir well to combine.
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Slow Cook:
- Cover and cook on low for 2-3 hours or until the rice is tender and the liquid is absorbed. Stir once halfway through cooking.
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Finish & Serve:
- Stir in the frozen peas and corn (if using) in the last 15 minutes of cooking.
- Drizzle with olive oil or butter for extra richness.
- Garnish with fresh cilantro and serve with lime wedges
Notes
- Want extra flavor? Use fire-roasted tomatoes instead of regular diced tomatoes.
- Like it spicy? Add ½ teaspoon of cayenne pepper or diced jalapeños.
- No slow cooker? Cook on the stovetop by simmering for 20 minutes, covered.