This Creamy Mexican Style Crock Pot Cheesy Rice is going to kick your next taco Tuesday or family fiesta up a notch for sure! Everyone will be saying, “Olé”!
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Aunt Lou here.
So, if you have read many of our posts, you know that Cris calls me the “queen” of a few different things…Potato Queen, Dessert Queen, Breakfast Casserole Queen and, you can’t forget, Rice Queen! Can you tell what foods I like best? 😉 Well, this Rice Queen couldn’t pass up this delicious Mexican Style Crock Pot Cheesy Rice recipe I adapted from Crock Pot’s 365 Days of Crock Pot Recipes. It is so yummy and couldn’t be easier to put together! Double win!
Creamy Mexican Style Crock Pot Cheesy Rice
Note: Scroll to the bottom for the printable recipe
Ingredients for Creamy Mexican Style Crock Pot Cheesy Rice
- 15 oz can pinto beans, rinsed and drained
- 14 oz can diced tomatoes with green chiles, with juices
- 2 cups Mexican blend shredded cheese (8 oz bag)
- 1 1/2 cups uncooked, long grain, long cooking rice
- 1 medium onion, diced
- 8 oz pkg cream cheese
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 15 oz can queso blanco, optional
How to Make Creamy Mexican Style Cheesy Rice in a Crock Pot
- Put everything in your 6-quart crock pot (I used Sir Hamilton, my Hamilton Beach Programmable Insulated Slow Cooker)
except for your queso blanco and one cup of your shredded cheese, mix well - Cover and cook on low for 6-8 hours, stirring well occasionally
- Just before serving, sprinkle your last cup of shredded cheese on top and drizzle with your queso blanco
Creamy Mexican Style Crock Pot Cheesy Rice Notes:
- The first time you make this, watch it closely! This is rice in a slow cooker folks, timing can vary greatly from one crock pot to another…even ones that are the same brand and same size. If you don’t watch it closely the first time you make it, you are likely to end up with crunchy or mushy rice…and nobody wants that.
- I know fix it and forget it recipes are awesome, but when you are dealing with rice, I don’t recommend it. Giving your rice dishes a good stir every once in awhile when they are crockin’ will protect you from any hot or cool spots your slow cooker might have.
- The last hour or so, check it frequently. Rice can go from perfection to mush in a half hour or less. So again, the first time you make it, you need to be able to keep an eye on it.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Creamy Mexican Style Crock Pot Cheesy Rice
Creamy Mexican Style Crock Pot Cheesy Rice
This Creamy Mexican Style Crock Pot Cheesy Rice is going to kick your next taco Tuesday or family fiesta up a notch for sure! Everyone will be saying, “Olé”!
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Servings: 6 people
Ingredients
- 15 oz can pinto beans , rinsed and drained
- 14 oz can diced tomatoes with green chiles , with juices
- 2 cups Mexican blend shredded cheese (8 oz bag)
- 1.5 cups uncooked , long grain, long cooking rice
- 1 medium onion , diced
- 8 oz pkg cream cheese
- 1/2 cup chicken broth
- 15 oz can queso blanco , optional
Instructions
- Put everything in your 6-quart crock pot (I used Sir Hamilton, my Hamilton Beach Programmable Insulated Slow Cooker) except for your queso blanco and one cup of your shredded cheese, mix well
- Cover and cook on low for 6-8 hours, stirring well occasionally
- Just before serving, sprinkle your last cup of shredded cheese on top and drizzle with your queso blanco
Notes
- The first time you make this, watch it closely! This is rice in a slow cooker folks, timing can vary greatly from one crock pot to another…even ones that are the same brand and same size. If you don’t watch it closely the first time you make it, you are likely to end up with crunchy or mushy rice…and nobody wants that.
- I know fix it and forget it recipes are awesome, but when you are dealing with rice, I don’t recommend it. Giving your rice dishes a good stir every once in awhile when they are crockin’ will protect you from any hot or cool spots your slow cooker might have.
- The last hour or so, check it frequently. Rice can go from perfection to mush in a half hour or less. So again, the first time you make it, you need to be able to keep an eye on it.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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Quick question: What size slow cooker did you use to make this recipe? I’d love to try it, but I want to use the right size crock to help ensure good results. Thanks!
Hi Anne!
I used Sir Hamilton, my 6-quart Hamilton Beach Programmable Insulated Slow Cooker. Enjoy!
Aunt Lou