Name: Slow Cooker Mexican Rice
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Mexican
Ingredients: 1½ cups long-grain white rice; 2½ cups vegetable broth; 1 (15 oz) can diced tomatoes; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon chili powder; ½ teaspoon cumin; ½ teaspoon smoked paprika; ½ teaspoon salt; ¼ teaspoon black pepper; ½ cup frozen peas; ½ cup corn kernels; ¼ cup chopped fresh cilantro; 1 tablespoon olive oil; Juice of 1 lime

Why You’ll Love Slow Cooker Mexican Rice Recipe

This Slow Cooker Mexican Rice is a game-changer for busy weeknights or when you’re planning a crowd-pleasing spread. With just a few simple ingredients and minimal prep, you can set it and forget it while the slow cooker works its magic. It’s rich in flavor, thanks to a blend of chili powder, cumin, and smoked paprika, and finished with a touch of lime and fresh cilantro for brightness. Plus, it’s vegetarian, budget-friendly, and works perfectly as a side or even a light main dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

long-grain white rice
vegetable broth
canned diced tomatoes
small onion
garlic
chili powder
cumin
smoked paprika
salt
black pepper
frozen peas
corn kernels
fresh cilantro
olive oil
lime juice

Directions

Rinse the rice thoroughly under cold water until the water runs clear.
In a slow cooker, combine the rinsed rice, vegetable broth, diced tomatoes (with juices), onion, garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to mix well.
Cover and cook on low for 3 hours, or until the rice is tender and has absorbed the liquid.
Add the peas and corn to the rice, stirring to combine. Cover and let sit for an additional 5 minutes to warm the vegetables through.
Drizzle the olive oil and lime juice over the rice, then fluff with a fork.
Garnish with freshly chopped cilantro and serve warm.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 6 servings
Calories: 210 kcal per serving

Variations

Add protein: Mix in shredded chicken, cooked ground beef, or black beans to make it more filling.
Spicy kick: Add diced jalapeños or a pinch of cayenne for extra heat.
Brown rice version: Substitute long-grain white rice with brown rice and extend cooking time to 4–5 hours on low.
Cheesy twist: Stir in shredded cheddar or Monterey Jack cheese just before serving.
Vegan-friendly: Already vegan, but you can enhance it further with plant-based cheese or meat alternatives.

Storage/Reheating

Store leftover rice in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave in 30-second intervals until warmed through, or heat on the stovetop over medium heat with a splash of broth or water to prevent drying out.
For longer storage, freeze the rice in portions for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

How do I keep Mexican rice from getting mushy in the slow cooker?

Make sure to rinse the rice thoroughly and measure the liquid accurately. Avoid overcooking past the recommended time.

Can I use instant rice instead of long-grain rice?

It’s not recommended, as instant rice cooks too quickly and may become mushy in a slow cooker.

What type of rice works best for this recipe?

Long-grain white rice is ideal for fluffy, separate grains. Jasmine rice is also a good alternative.

Can I make this recipe in an Instant Pot instead?

Yes, use the sauté function to soften the aromatics, then cook on high pressure for 3–4 minutes and natural release for 10 minutes.

Is this recipe spicy?

It has mild heat from the chili powder. For spicier rice, add jalapeños or hot sauce to taste.

Can I skip the cilantro?

Yes, if you’re not a fan of cilantro, you can omit it or substitute with parsley or green onions.

What can I serve this rice with?

This rice pairs well with tacos, enchiladas, burritos, grilled meats, or as part of a burrito bowl.

Can I add more vegetables?

Absolutely. Bell peppers, zucchini, or chopped spinach would blend in nicely.

Is this dish gluten-free?

Yes, as long as your vegetable broth is certified gluten-free, the recipe is naturally gluten-free.

Can I double the recipe?

Yes, just make sure your slow cooker is large enough and adjust the cooking time slightly if needed.

Conclusion

Slow Cooker Mexican Rice is the ultimate hands-off side dish that brings bold, savory flavors to any meal. It’s easy to prepare, customizable, and stores beautifully, making it perfect for meal prepping or feeding a crowd. Whether you’re pairing it with your favorite Mexican entrée or enjoying it on its own, this rice is sure to become a staple in your kitchen.

Slow Cooker Mexican Rice