Description
A flavorful and aromatic Mexican rice dish made effortlessly in the slow cooker, combining tender grains with vibrant spices and vegetables for a perfect side to your favorite Mexican meals.
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
Instructions
- 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.
Notes
- Rinse rice thoroughly to prevent it from becoming sticky.
- Adjust spices to taste if you prefer a spicier or milder flavor.
- Use fresh or canned corn based on availability.
- This dish can be made ahead and stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
