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Crock-pot Mexican Rice or Spanish Rice

Author Sonja

Ingredients

  • 2 cups uncooked basmati or long or short grain brown rice
  • 2 cups chicken broth or vegetable broth for vegan or water
  • 1 14.5 ounce can organic diced tomatoes
  • 1 medium onion optional sautéed
  • 1 bell bell pepper optional sautéed
  • 2 t chili powder
  • 2 t cumin
  • 1 t sea salt
  • 2 T fresh cilantro

Instructions

  1. Optional, heat 2 T of oil (olive or grape seed) in a skillet and brown the rice for additional flavor.
  2. Place all ingredients in a greased slow cooker except cilantro.
  3. Stir, cover, and cook on high for 2.5-3.5 hours, checking after 2 hours to see how well the rice is absorbing the moisture. When the moisture is absorbed and the rice is soften, the rice is done. Add additional water or broth if needed.
  4. Garnish with cilantro, serve and enjoy!