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Slow-Cooker Mexican Rice

By Katherine Perry

Published on October 15, 2019

Time

2 to 3 hours on high

Yield

Serves 6

Slow cooker size

5 to 7 quarts

Slow-Cooker Mexican Rice

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. 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.
  2. 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.
  3. Discard parchment. Fluff rice with fork, then gently fold in cilantro, scallions, and lime juice. Season with salt and pepper to taste. Serve.
Slow-Cooker Mexican Rice
Photography by Kritsada Panichgul. Styling by Ashley Moore.

Slow-Cooker Mexican Rice

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By Katherine Perry
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Time

2 to 3 hours on high

Yield

Serves 6

Slow cooker size

5 to 7 quarts

Ingredients

1 onion, chopped fine
2 jalapeño chiles, stemmed, seeded, and minced
3 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ teaspoon ground cumin
Salt and pepper
3 cups vegetable or chicken broth
2 cups long-grain white rice, rinsed
¼ cup chopped fresh cilantro
2 scallions, sliced thin
1 tablespoon lime juice

Test Kitchen Techniques

Ingredients

1 onion, chopped fine
2 jalapeño chiles, stemmed, seeded, and minced
3 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ teaspoon ground cumin
Salt and pepper
3 cups vegetable or chicken broth
2 cups long-grain white rice, rinsed
¼ cup chopped fresh cilantro
2 scallions, sliced thin
1 tablespoon lime juice

Test Kitchen Techniques

Ingredients

1 onion, chopped fine
2 jalapeño chiles, stemmed, seeded, and minced
3 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ teaspoon ground cumin
Salt and pepper
3 cups vegetable or chicken broth
2 cups long-grain white rice, rinsed
¼ cup chopped fresh cilantro
2 scallions, sliced thin
1 tablespoon lime juice

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. 

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. 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.
  2. 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.
  3. Discard parchment. Fluff rice with fork, then gently fold in cilantro, scallions, and lime juice. Season with salt and pepper to taste. Serve.

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