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
