Do you love Spanish Rice to go along with your taco night or favorite Mexican dish? This Crock Pot Spanish Rice tastes just as good as the restaurant version (and so much better than the packet stuff). 
Cris here.
When I saw this recipe in Gooseberry Patch’s new Slow-Cooker Fall Favorites I knew I had to try it! Red Gold had just sent me a package of all kinds of tomatoes to use this summer for their Summer Grillin’ Party and it just so happened to include this baby…
Which seemed like the perfect diced tomato to try out in a new Crock Pot Spanish Rice recipe. And boy oh boy it was! LOVED the flavors it the Cilantro and Lime brought to this dish. (Fear not non-cilantro fans, the flavor is not over powering at all). I was also curious to use my slow cooker to cook up a rice dish as I am currently obsessed with my Rice Cooker.
Crock Pot Spanish Rice
The results?
Delish!
I would have never imagined that I could cook up rice that taste just like what I get at my local restaurant, but I sure did AND I did it in my slow cooker! We used Jasmati rice because that is what we always use in our rice cooker and it is what we had on hand. But you can use any long cooking rice.
I also used my freeze dried garlic vs. fresh because I LOVE it and love having it at my finger tips. Also– in lieu of regular chili powder– I used Penzey’s Chili Con Carne because… Oh. My. Spice. It is the BEST chili powder out there. It is so smokey and has such a rich deep flavor. (No they aren’t paying me to say that 😉 ).
One more note. We loved using this non-stick slow cooker with this recipe. It makes clean up such a cinch!
Crock Pot Spanish Rice
Ingredients
- 1 Cup Long Cooking Rice Long Grain- uncooked
- 1 Cup Water
- 1 Onion- Chopped
- 1 Green Bell Pepper- Chopped
- 1 Clove Garlic- Minced or 1/4 tsp Freeze Dried Garlic
- 1 tsp Chili Powder
- 1 tsp Ground Cumin
- 1/2 tsp Salt
- 1 14.75 oz Can Red Gold Diced Tomatoes with Lime Juice and Cilantro
Instructions
- Combine everything in a greased slow cooker except the Red Gold tomatoes and mix well.
- Add tomatoes over rice.
- Cover and cook on low for 1-3 hours.
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This recipe was shared on Weekend Potluck.
Sherry says
April 30, 2017 at 11:36 amHow many servings is this? As I’m having a party for over 20 people
Nancy A says
August 4, 2014 at 7:44 pmlooks yummy!
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Laurie Davis says
July 26, 2014 at 1:43 amWhat size crock pot did you use?
Darlene says
July 25, 2014 at 9:01 pmWhat would you have to change to use brown rice?
Cris says
July 25, 2014 at 9:11 pmI would compare your brown rice package instructions to the long white rice at the grocery store and if they were the same in time and liquid I think you will be okay. If the brown rice says longer or more liquid, I would add cooking time and/or add a little water to the pot.
Betsy says
July 25, 2014 at 5:23 pmWhat size can of tomatoes?
Cris says
July 25, 2014 at 5:32 pm14.5 oz I believe. Enjoy!
Laura Eckstein says
July 23, 2014 at 8:20 amMaking this tomorrow but could not find the tomato with cilantro and lime….substituting a Rotel can but I need to know how many ounces are in the Red Gold to do the substitution correct!
Cris says
July 25, 2014 at 9:14 pmI believe it is 14.5 or 14.75… it is the size that is close to 15 oz… Enjoy!
Mandy @ South Your Mouth says
July 16, 2014 at 3:41 pmOH MY BLOG!!! Be still my rice-loving heart! I can’t wait to try this!
Cris says
July 25, 2014 at 9:12 pmI just now saw your comment Mandy! I hope you love it. We sure did! (I am addicted to my rice cooker so it took some convincing to do it in the crock pot, but it turned out fantastic!)
Enjoy!
Amy says
April 19, 2017 at 10:26 pmHow many 1/2 cup servings? Can you triple this recipe for a 6 at crockpot?