One of my new projects this summer is to find a way to cook everything in a crock pot (or slow cooker). We are starting with rice, Mexican rice, Tex Mex rice, because it is just so easy.
We make rice all the time in the crock pot. It’s much easier to not screw up that way. It took me years of cooking rice on the stove to not screw it up and then occasionally these days (I’m lying, it’s more than occasionally), I still over cook it or burn it. Nothing smells worse than burnt rice. Who wants to clean that pan? Not me. Oh, not me.
So rice, meet crock pot, add water and done. It really doesn’t take that much longer and now my evenings are free doing things like swimming in the backyard instead of watching the pot of water boil on the stove, literally.
We have two crock pots for this very reason.
I used mild rotel not because I like it but because we have four young children. If I could, I would use hot rotel or at least regular and then toss in some extra jalapenos. To help balance out the non-spicy of our rice, we just top with salsa or extra jalapenos.
I also used this rice to stuff cheesy rice and bean burritos, also made in the crockpot, coming soon.
Slow Cooker Mexican Rice
- 1 and 1/2 cups white rice
- 3 cups chicken broth
- 1 can mild rotel
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 medium yellow or white onion, diced
- 1 cup corn (if frozen, thawed)
- Optional: chopped cilantro, diced green onions, diced avocado
Dice onion. If using frozen corn, thaw in microwave if necessary. Add all other ingredients to crock pot. Stir once or twice. Cook on high for 2 hours. Check for doneness and turn to warm ready to serve.
Optional: sprinkle chopped fresh cilantro, green onions, and or diced avocado, on top.