Crock Pot Mexican or Spanish Rice

9 160 377
Ingredients Minutes Calories
Prep Cook Servings
10 min 2 h 30 min 6
Crock Pot Mexican or Spanish Rice
Health Rating


3 cup Basmati rice, dry (gluten-free if needed)
1 medium Yellow onion (optional sauteed)
1 can(s) (13oz) Diced tomatoes, canned
1 medium pepper(s) Red bell pepper (optional sauteed)
2 cup Chicken broth (stock) (or vegetable, or water - organic)
2 tsp Chili powder
2 tsp Cumin
1 tsp Sea salt
2 tbsp Cilantro (coriander) (for serving)


1. Optional to start by heating 2 tbsp. of olive oil in a skillet and brown the rice for additional flavour.

2. Place all ingredients in a greased slow cooker except cilantro.

3. Stir, cover, and cook on high for 2.5-3.5 hours, checking after 2 hours to see how well the rice is absorbing the moisture. When the moisture is absorbed and the rice is soften, the rice is done. Add additional water or broth if needed.

4. Garnish with cilantro, serve and enjoy!


Bell Peppers

are a great source of vitamin C which is an important antioxidant!

Nutrition Facts

Per Portion

Calories 377
Calories from fat 10.8
Calories from saturated fat 2.3
Total Fat 1.2 g
Saturated Fat 0.3 g
Trans Fat 0
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.4 g
Cholesterol 0
Sodium 726 mg
Potassium 418 mg
Total Carbohydrate 83 g
Dietary Fiber 3.1 g
Sugars 1.7 g
Protein 8.7 g

Dietary servings

Per Portion

Grain 2.6
Vegetables 1.0

Energy sources