Why You’ll Love This Recipe
- One-pan convenience: This Crockpot Spanish Rice recipe simplifies meal prep by using a single pot, reducing cleanup time.
- Big flavor, fast: The slow cooker allows the flavors to meld together, creating a rich and satisfying dish with minimal effort.
- Diet-flexible: Easily adaptable to vegetarian or vegan diets by using vegetable broth instead of chicken broth.
- Kid-friendly: The mild flavors and soft texture make this a hit with children, while still pleasing adult palates.
- Customizable: Add your favorite proteins or vegetables to make it a complete meal tailored to your taste.
- Perfect for meal prep: This recipe stores well and can be made in advance, making it ideal for busy schedules.
Ingredients & Preparation Notes
- Long-grain white rice: Rinsing the rice before cooking removes excess starch, resulting in fluffier, less sticky rice.
- Diced tomatoes and tomato sauce: These add moisture and a rich tomato flavor to the dish. Look for high-quality canned products for the best taste.
- Chicken broth: Using low-sodium broth allows you to control the salt level of the final dish. Vegetable broth is a great substitute for a vegetarian version.
- Onion and bell pepper: These vegetables add flavor and texture. Choose fresh, firm produce for the best results.
- Garlic: Fresh minced garlic provides the best flavor, but jarred minced garlic can be used in a pinch.
- Spices: Chili powder, cumin, paprika, and oregano create the signature Spanish rice flavor. Adjust to your taste preferences.
- Frozen peas: These are optional but add a pop of color and nutrition. Add them towards the end of cooking to preserve their vibrant green color.
Professional Tips & Techniques
- Rice to liquid ratio: The key to perfect slow cooker rice is getting the liquid ratio right. This recipe uses a 1:1.33 ratio of rice to liquid, which works well in a slow cooker.
- Stirring: While it’s tempting to leave the slow cooker unattended, stirring occasionally can help prevent the rice from sticking to the bottom and burning.
- Flavor development: The slow cooking process allows the flavors to develop and meld together. This is why slow cooker Spanish rice often tastes better than its stovetop counterpart.
- Temperature check: Use a food thermometer to ensure the rice reaches a safe internal temperature of 165°F (74°C).
- Resting time: After cooking, let the rice rest for a few minutes before fluffing with a fork. This helps redistribute the moisture for a more evenly cooked dish.
Recipe Variations
- Vegetarian Spanish Rice: Substitute vegetable broth for chicken broth and add black beans or chickpeas for added protein.
- Spicy Spanish Rice: Increase the chili powder or add diced jalapeños for a spicier version.
- Seafood Spanish Rice: Stir in cooked shrimp or chunks of white fish towards the end of cooking for a seafood twist.
- Green Spanish Rice: Replace some of the tomato sauce with salsa verde for a tangy, green version.
- Cheesy Spanish Rice: Stir in shredded cheese towards the end of cooking for a creamy, indulgent variation.
- Herbaceous Spanish Rice: Add fresh herbs like cilantro or parsley at the end for a burst of freshness.
- Protein-packed Spanish Rice: Mix in cooked ground beef, turkey, or chorizo for a heartier meal.
- Low-carb Spanish Rice: Use cauliflower rice instead of regular rice for a lower-carb option.
Serving Suggestions
- As a side dish: Serve alongside grilled chicken, steak, or fish for a complete meal.
- In burritos or tacos: Use this Spanish rice as a filling for burritos, tacos, or enchiladas.
- With a salad: Pair with a fresh green salad or a Mexican-inspired salad with avocado and black beans.
- As a main dish: Add your favorite protein and serve with a dollop of sour cream and a sprinkle of cheese for a satisfying one-pot meal.
- For a crowd: This recipe easily doubles or triples, making it perfect for potlucks or family gatherings.
- Garnished: Top with fresh cilantro, sliced green onions, or a squeeze of lime juice for added flavor and visual appeal.
Storage & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish freezes well. Portion into freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Make-ahead: This recipe can be prepared up to 24 hours in advance. Store the uncooked ingredients in the slow cooker insert in the refrigerator, then cook as directed when ready.
- Reheating: Reheat in the microwave or on the stovetop, adding a splash of water or broth if needed to prevent drying out.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes, you can prepare the ingredients up to 24 hours in advance and store them in the slow cooker insert in the refrigerator. Cook as directed when ready.
Q: Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the cooking time to about 6 hours on low and use a 1:2.5 ratio of brown rice to liquid.
Q: What can I do if my rice is too mushy?
If your rice turns out too mushy, try reducing the liquid slightly next time or cooking for a shorter period. You can also spread the cooked rice on a baking sheet and bake at 350°F (175°C) for 10-15 minutes to dry it out.
Q: Can I add meat to this recipe?
Absolutely! Cooked ground beef, turkey, or chorizo can be added towards the end of cooking. For raw meat, brown it first and then add it to the slow cooker with the other ingredients.
Q: Is this recipe spicy?
The base recipe is mildly flavored, but you can increase the heat by adding more chili powder or diced jalapeños.
Q: Can I use fresh tomatoes instead of canned?
Yes, use about 1.5 cups of diced fresh tomatoes. You may need to adjust the liquid slightly to account for the lower moisture content of fresh tomatoes.
Q: How can I make this dish more colorful?
Add diced bell peppers of different colors, corn kernels, or black beans for a more vibrant dish.
Q: Can I cook this on high instead of low?
Yes, you can cook on high for about 2 hours, but keep an eye on it as the rice may cook faster and stick to the bottom.
Conclusion
This Crockpot Spanish Rice recipe is a testament to the power of slow cooking. With minimal effort, you can create a flavorful, satisfying meal that’s perfect for busy weeknights or casual gatherings. The slow cooker does all the work, allowing the flavors to develop and meld together beautifully.
Give this recipe a try and enjoy the convenience and deliciousness of homemade Spanish rice. Don’t forget to share your results and any variations you try on social media, and let us know how it turned out in the comments below!
Crockpot Spanish Rice
Equipment
- Slow cooker (4-quart or larger)
- Measuring cups and spoons
- Knife and cutting board
- Can opener
Ingredients
- 1.5 cups long-grain white rice rinsed until water runs clear
- 1 can diced tomatoes 14.5 oz, with juices
- 1 can tomato sauce 8 oz
- 2 cups chicken broth low-sodium preferred
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas optional, added at the end
Instructions
- In your slow cooker, combine the rinsed rice, diced tomatoes with their juices, tomato sauce, and chicken broth. Stir to ensure the rice is fully submerged.
- Add the chopped onion, diced bell pepper, minced garlic, chili powder, cumin, paprika, oregano, salt, and black pepper to the slow cooker. Mix well to distribute the seasonings evenly.
- Cover and cook on low for 4 hours, or until the rice is tender and has absorbed most of the liquid. Stir occasionally if possible to prevent sticking.
- About 30 minutes before serving, stir in the frozen peas if using. This adds a pop of color and extra nutrition to the dish.
- Once cooked, fluff the rice with a fork and adjust seasoning to taste. Serve hot.