Description
You can make delicious Mexican rice in a slow cooker! It’s a great hands-off recipe that is perfect for taco night.
Ingredients
Units
Scale
- 2 cups long-grain white rice, rinsed
- 1 tablespoon olive oil
- 1 small yellow onion, chopped fine
- 2 jalapeño chiles, stemmed, seeded, and minced
- 4 garlic cloves, minced
- 3 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon dried oregano
- 3 cups vegetable broth (boiling)
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1 tablespoon lime juice
Instructions
- Spray the inside of a large oval slow cooker with non-stick spray.
- In a microwave safe bowl, heat the onion, jalapenos, and garlic in the microwave for 1 minute.
- Add the tomato paste, cumin, chili powder, and oregano and microwave for 30 seconds.
- Add the mixture to a slow cooker and stir in the rice.
- In the microwave or on the stovetop, heat the vegetable broth until simmering.
- Add the hot broth to the slow cooker and stir to combine.
- Cover and cook until the rice is tender and all broth is absorbed, about 2 to 3 hours on high. (Mine typically takes 2 1/2 hours.)
- Once the liquid has been absorbed, add the lime juice and season with salt.
- Top with fresh cilantro and fluff with a fork.