Slow Cooker Mexican Rice (Spanish Rice) – Have you ever wanted to know how easy it is to make restaurant-style Spanish rice at home? Now you can! It’s so simple and easy and so much better than Knorr’s packaged Spanish rice. This fool-proof recipe starts with the basic pantry ingredients and ends with fluffy, tender, sweet, and spicy rice!
For a couple of years, I have started an addiction to Mexican food. Whenever we go out for date night on Friday’s, I always suggest a local Mexican restaurant down the street or my favorite brewpub. As I think about it I wouldn’t necessarily call it an addiction, maybe love, but I just crave it every week.
I have fallen head over heels in love with their Mexican rice or Spanish rice, depending on what you call it. It’s tender, moist, but it’s missing something. After I had started to experiment with my homemade Mexican rice, I knew it was missing a little flavor and a little heat. We love spicier things in my family.
If you like Mexican-style dishes, try out favorite Mexican Skillet Pie! So good.
With it being late Winter, I knew I wouldn’t be able to find juicy and flavorful fresh tomatoes, so I stuck to canned diced tomatoes with green chilies included to add a little kick. I was a little disappointed after tasting and then added another can of diced green chilies. Perfect! Just what we were after.
It’s tender, sweet from the tomatoes, and a bit spicy from the jalapeno and green chilies. One bite satisfies all of your taste buds; I know it did mine! I had to taste a little bit even though I am on the keto diet. Hubby LOVES it.
For the slow cooker, I used my favorite 2-quart. If you have a 3-quart, that should be okay, as well. If you do not have one already, I highly recommend investing in one. It’s perfect for slow cooker rice dishes and dips! Mmmmm!
- 1 cup white rice
- 1 cup chicken stock
- 1 cup tomato sauce
- ½ cup canned diced tomatoes
- 4 ounce can diced green chilies
- ½ jalapeno de-seeded and diced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- fresh cilantro, to garnish
- sliced limes, to garnish
- Spray non-stick cooking spray all around your slow cooker crock.
- Place the white rice, chicken stock, tomato sauce, diced tomatoes with green chilies, diced green chilies, jalapeno, salt, pepper, cumin, and oregano into at least a 2-quart or 3-quart slow cooker.
- Cook on high for 2½ hours or on low for 5 hours.
- Garnish with fresh cilantro and a lime wedge.