Craving the perfect side dish with minimal effort? This Slow Cooker Mexican Rice (Arroz Mexicano) is a foolproof, flavor-packed recipe that practically cooks itself! Basmati rice simmers to perfection with tomatoes, onions, and peppers, soaking up bold spices for an irresistibly delicious bite. Whether you’re serving tacos, burritos, or a simple weeknight meal, this one-pot wonder will steal the show-no stovetop babysitting required!
Also known as Arroz a la Mexicana (Mexican style rice) and Arroz Rojo (Red Rice), Mexican Rice is the perfect accompaniment for your favorite Mexican dishes such as Roasted Butternut Squash Tacos, Mexican Stuffed Sweet Potatoes and Green Chicken Enchiladas.
A one-pot fix it and forget it recipe that makes your taste buds sing, or zing, depending on your preferred spice level.
Ingredients and Notes
The full recipe including ingredient quantities is found in the recipe card at the bottom of the post. I’ve included notes on individual ingredients and substitutions, and how to alter the spice level to suit you.
- Basmati Rice. For best results, I recommend basmati rice. When I’ve tested other types of rice, such as jasmine, it tends to get mushy.
- Onion. ½ medium yellow onion or about ⅔ cup of diced onions.
- Jalapeno Peppers. Dice 1-3 jalapenos depending on your heat preference. You can substitute poblano peppers for milder flavor or serrano peppers for more spice.
- Chicken Broth. I always recommend low sodium to control the level of salt.
- Tomato Sauce. I add in a small amount with the tomato bouillon, to keep the rice coated. You could substitute with more Rotel.
- Rotel (Canned Tomatoes + Chilis). In my tests, I prefer the fire roasted variety best, but Original or other varieties are perfectly fine.
- Tomato Bouillon. This comes in powder or cube form either next to soups and other bouillons/bases or in the Mexican food aisle (where I found mine). Tomato bouillon is often labeled “Tomato Bouillon con Pollo” (with chicken) which is fine. It’s also amazing to shake over chicken with basil so you can use it in lots of other ways!
- Seasonings: Garlic, Ground cumin, Chili powder, Dried oregano, Smoked paprika, and Salt round out the flavor profile.
Garnishes: Cilantro is my favorite, but I understand it isn’t for everyone. A fresh lime wedge or a squeeze of lime juice just before serving also adds a fresh bite.
Visual Recipe Guide
If you have a sauté setting, start lightly sauteing vegetables and rice in the pot. If not, you can do this step in a pan.
Add the rest of the ingredients in, stir and set to slow cook for additional 2-2.5 hours or until the rice is soft but not mushy.
Ideas for What to Serve with Mexican Rice
Simple Proteins. Top with grilled chicken or lean ground beef for an easy weeknight supper. Or stuff bell peppers for a complete entree. Use it as the base of your burrito bowl topped with homemade queso fresco or poblano crema.
Mexican Favorites. This perfectly spiced rice is so much more than a Taco Tuesday trimming. Serve with Chicken enchiladas (give Green Chicken Enchiladas a try). Top Pork Carnitas or serve with Blackened Mahi Tacos. Use it as the base of your burrito bowl topped with homemade queso fresco or poblano crema.
FAQs and Variations
The terms "Spanish rice" and "Mexican rice" are sometimes used interchangeably, but there are some fairly stark differences. Spanish rice traditionally refers to a dish made with white rice cooked in a tomato broth with various spices such as cumin, saffron, and Spanish paprika. It may incorporate bell peppers, peas, and chorizo. Mexican rice typically uses long-grain rice. While the broth is tomato-based, the spices are more likely to be chili powder, cumin, or paprika. It sometimes includes vegetables like tomatoes or peppers.
Although this recipe has been tested with parboiled white rice and jasmine rice, the best texture for slow cooking is basmati rice.
Yes. Follow steps 1-2 on the stovetop and bring the contents to a boil. Cover and reduce heat to LOW. Simmer 12-15 minutes, or until water is evaporated and rice is tender, stirring occasionally to prevent sticking. Once the water is evaporated, (no water pooling in the bottom), remove and let it sit for at least 5 minutes with the lid on.
Yes, sauté the same as in step 1 and add all of the ingredients to the rice cooker. Cook on the white rice setting.
Not Sure
What's For Dinner?
Signup for recipe updates and get a free cookbook of Easy Weeknight Supper Solutions!
More Delicious Latin American Inspired Dishes
PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes.
Slow Cooker Mexican Rice
Equipment
- Slow Cooker
Ingredients
RICE
- 4 tablespoons olive oil or butter
- 2 cups Basmati well rinsed and drained
- ½ medium onion, chopped about ¾ cup
- 1-3 jalapeno peppers seeded, minced
- 3 garlic cloves minced, (or 4 teaspoon if you buy pre-minced)
- 2 cups low sodium chicken broth
- ¼ cup Tomato Sauce You can sub more Rotel if you have 2-10oz cans.
- 14 oz Canned Tomatoes and Chili Peppers Rotel Original or any variety you like
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 tablespoon tomato bouillon with chicken is fine
- ¼ teaspoon salt
Garnish Ideas
- finely chopped cilantro
- lime juice
- jalapeno slices
Instructions
- If your slow cooker doesn't have a sauté setting, heat a pot over medium-high heat. Once hot, add 4 tablespoons olive oil or butter, ½ medium onion, chopped, and 2 cups Basmati and sauté for 3 minutes then add 1-3 jalapeno peppers and sauté until rice is toasted, approximately 2-3 more minutes. Add 3 garlic cloves and sauté 30 seconds.
- Turn the slow cooker to HIGH and add the rice mixture. Pour in 2 cups low sodium chicken broth, ¼ cup Tomato Sauce, 14 oz Canned Tomatoes and Chili Peppers with liquid, ½ teaspoon ground cumin, ½ teaspoon chili powder, ½ teaspoon smoked paprika, 1 tablespoon tomato bouillon, and ¼ teaspoon salt. Stir to combine.
- Cover and cook on high for 2 hours or until the liquid is evaporated.
- Taste and season with additional salt if desired. Fluff with a fork. Add finely chopped cilantro lime juice, and jalapeno slices if desired.
Rachel says
Thank you for coming to the comment section. Here you can leave me your feedback with a star rating. Readers, like yourself, can find comments helpful and I hope you enjoy this recipe!