Slow-Cooker Mexican Rice
By Katherine PerryPublished on October 15, 2019
Time
2 to 3 hours on high
Yield
Serves 6
Slow cooker size
5 to 7 quarts
Ingredients
1 onion, chopped fine2 jalapeño chiles, stemmed, seeded, and minced3 tablespoons tomato paste 2 tablespoons extra-virgin olive oil 4 garlic cloves, minced½ teaspoon ground cumin Salt and pepper 3 cups vegetable or chicken broth 2 cups long-grain white rice, rinsed¼ cup chopped fresh cilantro 2 scallions, sliced thin1 tablespoon lime juice
Before You Begin
Basmati rice can be substituted for the long-grain white rice. You will need an oval slow cooker for this recipe.
Instructions
- 1. Lightly coat slow cooker with vegetable oil spray. Microwave onion, jalapeños, tomato paste, oil, garlic, cumin, and ½ teaspoon salt in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to prepared slow cooker.
- Microwave broth in bowl until steaming, about 5 minutes. Stir broth and rice into slow cooker. Gently press 16 by 12-inch sheet of parchment paper onto surface of broth, folding down edges as needed. Cover and cook until rice is tender and all broth is absorbed, 2 to 3 hours on high.
- Discard parchment. Fluff rice with fork, then gently fold in cilantro, scallions, and lime juice. Season with salt and pepper to taste. Serve.
Time
2 to 3 hours on highYield
Serves 6Slow cooker size
5 to 7 quartsIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Cumin, tomato paste, and minced garlic infused the rice with flavor as it cooked, while a few ingredients stirred in before serving—cilantro, scallions, and lime juice—provided bright, zesty flavor. As with our other rice dishes, we found that long-grain white rice cooked best on high, and we laid a piece of parchment paper over the mixture to prevent the grains on top from drying out as the water was absorbed.
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