Crockpot Spanish Rice
This Crockpot Spanish Rice is a simple yet flavorful one-pot meal that's perfect for busy weeknights. With minimal prep and a slow cooker, you can enjoy authentic Mexican flavors with ease.
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.
Notes
Chef's Tips:
• For best results, use a high-quality long-grain rice like basmati or jasmine
• Avoid lifting the slow cooker lid too often, as this can increase cooking time
• Serve with a sprinkle of fresh cilantro for added flavor and visual appeal
Food Safety:
• Ensure the rice reaches an internal temperature of 165°F (74°C) for food safety
• Store leftovers in an airtight container in the refrigerator for up to 3 days