Crockpot Mexican or Spanish Rice Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cups - uncooked basmati or long or short grain brown rice
  • 2 cups - chicken broth or vegetable broth for vegan or water
  • 1 cans - 14.5 oz. organic diced tomatoes
  • 1 - medium onion, optional sauteed
  • 1 - medium bell pepper, optional sautéed
  • 2 teaspoons - chili powder
  • 2 teaspoons - cumin
  • 1 teaspoons - sea salt
  • 2 tablespoons - fresh cilantro, garnish
  • Directions:

    If desired (completely optional), heat 2 tablespoons of olive or grape seed oil in a skillet and brown the rice (gives it additional flavor).

    Grease the slow cooker or spray with cooking spray. Place all of the ingredients except cilantro into the slow cooker.

    Stir, cover, and cook on high for 2.5-3.5 hours, checking after 2 hours to see how much of the moisture the rice is absorbing. When the broth or water is absorbed and the rice is softened, the dish is done. (Add additional water or broth if needed along the way).

    Garnish with cilantro, serve and enjoy!

    Brief Description

    Traditional Spanish rice recipe made in the crockpot for an easy side dish.

    Main Ingredient:


    Category:  Rice

    Cuisine:  Mexican

    Prep Time: 20 min
    Cook Time: 3 hour(s)


    Posted By:


    Posted On:

    December 23, 2018

    Print Recipe

    Speak Your Mind