Slow Cooker Mexican Rice (easy, real, no babysitting!}

I burn rice on the stove more times than I want to admit, especially when I have some other dinner places, so once I try this slow cooker I will never go back. This slow cooker Mexican rice is my new way to make Mexican rice. The rice is first roasted and then wiped with seasoned tomato broth until it is soft and fluffy!

This is my go-to for taco nights and I like it doesn’t tie the stove or needs constant stirring. This is also very tolerant. No crispy bottom, no clumps, just simple, well-passed rice. I usually throw some frozen peas and a little cilantro, but the straight line of the pan is just as good!

Want more Mexican side dish recipes? Try this Mexican chopped salad, spicy cabbage and corn salad, and then quick coffee beans!

Before you begin

Here are some important things to keep in mind before starting this recipe:

• Rinse the rice with rice: This removes excess starch, which helps the rice stay fluffy and separate, rather than turning the paste in a slow cooker.
• Toast flavor: Fried rice and aromatics will increase the depth of the nuts and help lock in texture before cooking slowly. Don’t skip this step!
• Know your slow cooker: Some models are hotter than others. Start checking for lowering near the 2.5-hour mark to avoid overcooking.

1. Rinse the rice

Rinse the rice under cold water until the water is clear.

2. Stir-fry aromatic agent

Cook the onions in small olive oil until tender. Add the rice and bake until lightly golden brown, then stir in garlic, cumin and tomato sauce.

3. Mix in a slow cooker

Spray the slow cooker with a non-stick spray. Heat the broth and tomato sauce together (in the microwave or on the stove) and pour it into a slow cooker with the rice mixture. Stir everything together and season with salt and pepper.

4. Cook low

Cover the low point for about 2.5 to 3 hours, or until the rice is soft and all liquid is absorbed.

Cooked rice? If there is still visible liquid and the rice is insufficient, change one on the lid for 20–30 minutes. If most of the liquid disappears, but the rice requires more cooking, close the slow cooker and cover. The remaining heat usually does the job. If it is always moist, double check the rice to liquid ratio and make sure the lid is sealed correctly.

5. Complete and serve

Use a fork to make the rice. Stir fresh coriander, peas or carrots if you like. warmth.

Served with slow cooker Mexican rice

The idea of turning this Mexican rice into a dinner:

Tips, changes and recipe shortcuts

• Use basmati or jasmine rice If you prefer slightly different textures. Just make sure it is rinsed well.
• Add protein: Add the chopped Mexican chicken, slow-cooked creamy Mexican chopped beef or slow-cooker black beans and fill it into a bulk meal.
• Add seasoning: I use cumin as the main spice, but you can swap it with taco seasoning if you like!
• No ketchup? Add another tablespoon of tomato sauce and reduce the broth slightly.
• Want a spicy version? Add diced jalapeno or a few cups of hot sauce before cooking.
• Add-in: Cook black beans, light corn or chopped bell pepper before cooking a more delicious dish.
• Vegetarian Exchange: Replace chicken soup with vegetable soup to make this meatless.
• in advance: Roast the rice mixture 24 hours in advance and refrigerate for up to 24 hours. Add to the slow cooker when ready.

Store Mexican rice

Here is how to store and re-leave leftovers: