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–+ servings

Crock-Pot Spanish Rice

Lori Mauer
Making a savory side dish in your Crock-Pot frees up your stove and time while you focus on your main course.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Side Dish
Cuisine Mexican
Servings 8
Calories 227 kcal

Ingredients
  

  • 2 tablespoons vegetable oil
  • 2 cups long-grain rice
  • 8 ounces tomato sauce
  • 3/4 teaspoon garlic salt
  • 1 teaspoon minced garlic
  • 4 cups low-sodium chicken broth
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Pepper to taste
  • 2 teaspoons lime juice
  • Kosher salt to taste
  • Fresh cilantro chopped (for optional garnish)

Instructions
 

  • Heat the vegetable oil in a large skillet over medium heat. Stir in the rice and toast it until it turns light golden, about 5 minutes. Then transfer the toasted rice into a greased slow cooker.
  • Add the tomato sauce, garlic salt, minced garlic, chicken broth, chili powder, ground cumin, and pepper to the slow cooker.
  • Stir the mixture well, cover, and cook on high for 2½ hours or until the liquid is absorbed and the rice is tender.
  • Gently mix in the lime juice and season with kosher salt if needed. Garnish with cilantro if desired.

Nutrition

Calories: 227kcalCarbohydrates: 40gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 392mgFiber: 1g
Keyword Crockpot Spanish Rice
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