Crock Pot Mexican or Spanish Rice

10 160 411
Ingredients Minutes Calories
Prep Cook Servings
10 min 2 h 30 min 6
Crock Pot Mexican or Spanish Rice
Health Highlights


2 tbsp Olive Oil, Extra Virgin (optional)
3 cup Basmati rice, dry
1 medium Yellow onion
1 medium pepper(s) Red bell pepper
2 cup Chicken broth (stock) (or vegetable, or water - organic)
1 can(s) (13oz) Diced tomatoes, canned
2 tsp Chili powder
2 tsp Cumin
1 tsp Sea Salt
2 tbsp Cilantro (coriander) (for serving)


  1. Optional: start by heating olive oil in a skillet and brown the rice for additional flavor.
  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 softened, the rice is done. Add additional water or broth if needed.
  4. Garnish with cilantro, serve and enjoy!

Nutrition Facts

Per Portion

Calories 411
Calories from fat 51
Calories from saturated fat 8.5
Total Fat 5.7 g
Saturated Fat 0.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.5 g
Cholesterol 0
Sodium 803 mg
Potassium 424 mg
Total Carbohydrate 83 g
Dietary Fiber 3.1 g
Sugars 2.1 g
Protein 8.6 g

Dietary servings

Per Portion

Grain 2.6
Vegetables 1.0

Energy sources