Slow Cooker Mexican Rice

A wooden spoon serving Mexican rice with tomatoes out of a crockpot.

5 from 1 vote

This Slow Cooker Mexican Rice (Arroz Mexicano) is a flavor-packed mixture of Basmati rice simmering to perfection with tomatoes, onions, and peppers, soaking up bold spices for an irresistibly delicious bite.

Prep Time15

Slow Cooker2

Total Time2 15

Course: dinner, lunch

Cuisine: American, Mexican

Servings: cups

Calories: 344kcal

Author: Rachel

Cost: $10

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.

Nutrition