This Slow Cooker Mexican Rice is a vibrant, aromatic dish that pairs perfectly with all of your favorite Mexican meals. It’s packed with flavor, thanks to a wonderful blend of spices, vegetables, and rice—all cooked effortlessly in the slow cooker. The result is a fluffy, tender rice that is full of color and tastes incredible!
Ingredients
1½ cups long-grain white rice
2½ cups vegetable broth
1 (15 oz) can diced tomatoes
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
½ cup frozen peas
½ cup corn kernels
¼ cup chopped fresh cilantro
1 tablespoon olive oil
Juice of 1 lime
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Start by rinsing the rice under cold water until the water runs clear. This helps remove any excess starch and prevents the rice from becoming too sticky.
In your slow cooker, combine the rinsed rice, vegetable broth, diced tomatoes (with the juices), chopped onion, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Stir everything together to mix well.
Cover the slow cooker and set it to cook on low for 3 hours, or until the rice is tender and has absorbed all of the liquid.
Add the peas and corn to the rice, and stir gently to combine. Cover the slow cooker again and let it sit for 5 more minutes to warm the vegetables.
Drizzle the olive oil and lime juice over the rice, then fluff it with a fork.
Garnish with freshly chopped cilantro and serve warm as a side dish.
Servings and timing
Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 3 hours
Total Time: 3 hours 10 minutes
Variations
If I want to mix things up, I can easily customize this recipe to suit my tastes. For instance:
Add protein: For a heartier dish, I can add cooked chicken, beef, or beans.
Spice it up: If I like it spicy, I can add diced jalapeños or a dash of cayenne pepper.
Use chicken broth: For a different flavor profile, I could use chicken broth instead of vegetable broth.
Change up the veggies: I can swap the peas and corn for other vegetables like diced bell peppers or carrots.
Storage/Reheating
Storage: I can store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, I simply warm the rice in a microwave, stirring occasionally, or on the stovetop over low heat, adding a splash of water or broth to help rehydrate the rice if necessary.
FAQs
How can I make this recipe spicier?
If I want to make it spicier, I can add chopped jalapeños or a pinch of cayenne pepper to the mix. You can also drizzle some hot sauce over the finished dish for an extra kick.
Can I use brown rice instead of white rice?
I can use brown rice, but it will require a longer cooking time and more liquid. I’ll need to increase the cooking time to about 4 hours and add an extra ½ cup of broth to ensure the rice cooks properly.
Can I freeze this Mexican rice?
Yes, I can freeze the rice. After it cools completely, I can transfer it to a freezer-safe container or bag. It will keep in the freezer for up to 3 months. To reheat, I can microwave it directly from frozen or heat it in a saucepan with a splash of water.
What can I serve this Mexican rice with?
This rice pairs well with any Mexican-inspired dishes like tacos, burritos, enchiladas, or grilled meats. It also works as a side dish with salads or even as a filling for stuffed peppers.
Can I make this without a slow cooker?
Yes, if I don’t have a slow cooker, I can make this recipe on the stovetop. I would simply combine all of the ingredients in a large pot, bring it to a boil, then cover and reduce the heat to low. Let it simmer for about 20-25 minutes until the rice is tender and the liquid is absorbed.
Conclusion
This Slow Cooker Mexican Rice is an easy and flavorful side dish that I love to make again and again. The combination of spices, vegetables, and rice cooked low and slow creates a delicious dish that perfectly complements any Mexican-inspired meal. I love how customizable it is, and it’s perfect for meal prepping or serving a crowd. I know this recipe will quickly become a favorite in my rotation.
Recipe:
Slow Cooker Mexican Rice
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Slow Cooker Mexican Rice is a flavorful, vibrant side dish that effortlessly complements your favorite Mexican meals. Packed with spices like chili powder, cumin, and smoked paprika, along with vegetables like peas, corn, and fresh cilantro, this dish offers a delicious, easy-to-make option for tacos, enchiladas, and more. With a zesty lime kick and tender rice, this recipe will become a go-to favorite for any occasion.
Ingredients
1½ cups long-grain white rice
2½ cups vegetable broth
1 (15 oz) can diced tomatoes
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
½ cup frozen peas
½ cup corn kernels
¼ cup chopped fresh cilantro
1 tablespoon olive oil
Juice of 1 lime
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In your slow cooker, combine the rinsed rice, vegetable broth, diced tomatoes with juices, chopped onion, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine.
- Cover the slow cooker and cook on low for 3 hours, or until the rice is tender and has absorbed the liquid.
- Add the peas and corn, stir gently, and let the mixture sit for 5 more minutes to warm the vegetables.
- Drizzle with olive oil and lime juice, then fluff with a fork.
- Garnish with freshly chopped cilantro and serve warm.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in the microwave or on the stovetop with a splash of water or broth to rehydrate the rice.
Customizations: Add protein like chicken or beans, spice it up with jalapeños or cayenne pepper, or change up the veggies (bell peppers, carrots).
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 210 kcal
