This Crockpot Spanish Rice is a comforting, hands-off classic that delivers maximum flavor with minimal effort. The slow cooker does all the work, transforming pantry staples into a fluffy, savory side or main dish. You’ll love how this vibrant Crockpot Spanish Rice fills your home with an irresistible aroma as it simmers.
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Why You’ll Love This Crockpot Spanish Rice
- Hands-off cooking: Just prep, set, and forget.
- Deep, complex flavor: Spices meld and rice absorbs every bit of savory broth.
- Wonderfully versatile: Serve as a side or bulk up for a main course.
- Perfect texture: Fluffy, separate grains when made correctly.
Ingredients & Tools
- 2 cups long-grain white rice
- 1 large yellow onion, finely diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
- 3 cups chicken or vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Tools: A 4 to 6-quart slow cooker is essential.
Notes: Don’t skip rinsing the rice—it removes excess starch for fluffier results. Using good-quality broth builds savory depth.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 7 g |
| Fat: | 4 g |
| Carbs: | 54 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 10 minutes | Cook Time: 2-3 hours on High or 4-5 hours on Low | Total Time: 2 hours 10 minutes to 5 hours 10 minutes
Before You Start: Tips & Ingredient Notes
- Rinse your rice, really. This is the single most important tip for non-gummy Spanish rice. Rinsing until the water runs clear removes the surface starch that causes clumping, ensuring each grain cooks up fluffy and separate.
- Why long-grain rice? Short-grain or medium-grain rice has a higher starch content and will almost certainly turn out sticky and mushy in the slow cooker. Long-grain varieties like Jasmine or Basmati hold their shape much better during the long cook.
- Don’t skip the oil. It might seem like a small amount, but the fat from the olive oil helps coat the rice grains, further preventing them from sticking together. It also adds a lovely richness to the overall dish.
- Broth temperature matters. Using warm or hot broth when you add it to the crockpot can help the rice cook more evenly and may shave a little time off the total cook time, as the slow cooker doesn’t have to work as hard to heat up the liquid.
How to Make Crockpot Spanish Rice
Step 1: First things first, give your rice a good rinse. Place the 2 cups of long-grain white rice in a fine-mesh strainer and rinse under cool running water, gently swishing it with your hand, until the water runs completely clear. This is your secret weapon against gluey rice. Let it drain thoroughly while you prep the other ingredients.
Step 2: Now, let’s build the flavor base. Finely dice your large yellow onion and green bell pepper, and mince the garlic cloves. You’ll notice that a fine dice on the onion and pepper helps them melt into the rice more seamlessly, creating a better texture in every bite.
Step 3: It’s time for the slow cooker. Add the thoroughly drained rice to the crockpot insert. Follow it with the diced onion, bell pepper, and minced garlic. Then, pour in the tomato sauce, the entire can of diced tomatoes with green chilies (including the liquid!), and the 3 cups of broth.
Step 4: Now for the spices—this is where the magic happens. Sprinkle in the ground cumin, chili powder, smoked paprika, and dried oregano. Drizzle the 2 tablespoons of olive oil over everything. Season generously with salt and black pepper. A little goes a long way here, so don’t be shy.
Step 5: Grab a spoon or a spatula and give everything a very good, thorough stir. You want to make sure the rice is evenly distributed and not clumping at the bottom, and that all the spices are well incorporated into the liquid. This ensures every single grain is seasoned perfectly.
Step 6: Place the lid on your slow cooker and set it to your desired setting. For a faster cook, use the High setting for 2 to 3 hours. For a more hands-off approach, the Low setting for 4 to 5 hours is perfect. The trick is to resist the urge to lift the lid and stir—this lets out precious heat and steam, which can disrupt the cooking process.
Step 7: When the time is up, check for doneness. The rice should be tender and have absorbed most of the liquid. You might see a few small steam holes on the surface, which is a good sign. Give it one final, gentle fluff with a fork—this helps separate the grains. Taste and adjust seasoning if needed. Garnish with fresh chopped cilantro right before serving for a burst of color and freshness.
Storage & Freshness Guide
- Fridge: Cool to room temperature, then store in an airtight container for 4–5 days.
- Freezer: Portion into freezer bags, press out air, and freeze for up to 3 months.
- Reviving: Reheat with a splash of broth in the microwave or skillet, fluffing with a fork.
Serving Suggestions
Complementary Dishes
- Sheet Pan Chicken Fajitas — The smoky, charred peppers and onions from the fajitas are a fantastic textural and flavor contrast to the soft, savory rice.
- Black Bean and Corn Salad — A cool, zesty salad with a lime vinaigrette cuts through the richness of the rice and adds a refreshing element to your plate.
- Slow Cooker Carnitas — Shredded, flavorful pork piled on top of this rice creates the ultimate comfort food bowl that’s incredibly satisfying.
Drinks
- A crisp Mexican Lager — The light, clean taste of a cold lager is the perfect palate cleanser between bites of the spiced rice.
- Sparkling Water with Lime — The effervescence and citrus zing are wonderfully refreshing and help balance the hearty, tomato-based dish.
- Fruity Sangria — A pitcher of red or white sangria with citrus and berries offers a sweet and festive counterpoint to the savory spices.
Something Sweet
- Churros with Chocolate Sauce — You can’t go wrong with the classic combo of crispy, cinnamon-sugar churros and rich, dark chocolate for dipping.
- Orange and Cinnamon Flan — The creamy, smooth texture of the flan and the bright citrus notes provide a elegant and light finish to the meal.
- Mango Sorbet — A few scoops of vibrant, tangy mango sorbet are a simple, palate-cleansing way to end on a sweet and fruity note.
Top Mistakes to Avoid
- Mistake: Using the wrong type of rice. As mentioned, short or medium-grain rice will release too much starch and turn your dish into a sticky, porridge-like consistency. Stick with long-grain for the best results.
- Mistake: Lifting the lid to stir. I’ve messed this up before too, thinking a quick stir would help. But every time you lift that lid, you release steam and drop the temperature, which can lead to unevenly cooked or undercooked rice.
- Mistake: Not seasoning adequately. Slow cookers can dull spices over time, so be bold with your initial seasoning. Taste at the end and don’t be afraid to add another pinch of salt or cumin to make the flavors pop.
- Mistake: Adding dairy too early. If you decide to stir in cheese or sour cream, always do it at the very end, after the heat is off. Adding it during cooking can cause it to curdle and separate.
Expert Tips
- Tip: Sauté your aromatics first. For an even deeper flavor, take an extra five minutes to sauté the onion, pepper, and garlic in the olive oil until softened before adding them to the slow cooker. This step unlocks their natural sugars and adds a wonderful caramelized note.
- Tip: Let it rest before serving. After the cooking time is complete, turn off the slow cooker, remove the lid, and let the rice sit for 10-15 minutes. This allows any residual moisture to be absorbed and helps the grains firm up slightly for a perfect texture.
- Tip: Create a “fiesta” version. Stir in a cup of frozen corn and a can of drained and rinsed black beans during the last 30 minutes of cooking. It turns the side dish into a complete, protein-packed meal.
- Tip: Use it for meal prep. This rice stores and reheats beautifully. Portion it into containers for easy lunches throughout the week. It’s fantastic on its own, as a burrito bowl base, or even stuffed into peppers.
FAQs
Can I use brown rice instead of white rice?
You can, but it requires significant adjustments. Brown rice needs more liquid and a much longer cooking time. I’d recommend using 4 cups of broth and cooking on Low for 6-7 hours. The texture will be chewier and the result will be different, but still delicious. Be sure to check the rice for doneness towards the end of the cook time, as all slow cookers vary a little.
My rice is still hard after the cook time. What happened?
This usually means there wasn’t quite enough liquid, your slow cooker runs cool, or the lid was lifted too often. If the rice is still hard, simply stir in an additional 1/2 cup of warm broth, replace the lid, and cook for another 20-30 minutes on High. It should absorb the extra liquid and soften up perfectly.
Can I make this recipe spicier?
Absolutely! For more heat, you have a few great options. Use a hot variety of diced tomatoes with green chilies, add a finely chopped jalapeño (seeds and all) with the other vegetables, or stir in 1/4 to 1/2 teaspoon of cayenne pepper with the other spices. Adjust to your personal heat tolerance.
How long do leftovers last in the fridge?
Stored in an airtight container, your leftover Spanish rice will keep beautifully in the refrigerator for 4 to 5 days. The flavors often meld and become even better the next day. Make sure it cools to room temperature before covering and refrigerating.
What’s the best way to reheat it?
The microwave is quick and easy—splash a tablespoon or two of water or broth over the rice to reintroduce moisture, cover the dish, and heat in 30-second intervals, fluffing with a fork in between. For larger portions, reheat it in a skillet over medium-low heat with a tiny bit of broth, stirring frequently until warm throughout.
Crockpot Spanish Rice
Make the best Crockpot Spanish Rice with this easy, hands-off recipe. Perfectly fluffy and full of flavor every time. Get the simple recipe now!
Ingredients
For the Ingredients & Tools
-
2 cups long-grain white rice
-
1 large yellow onion (finely diced)
-
1 green bell pepper (diced)
-
3 cloves garlic (minced)
-
1 can tomato sauce (15 oz)
-
1 can diced tomatoes with green chilies (10 oz, undrained, like Rotel)
-
3 cups chicken or vegetable broth
-
2 tbsp olive oil
-
1 tsp ground cumin
-
1 tsp chili powder
-
1/2 tsp smoked paprika
-
1/2 tsp dried oregano
-
Salt and black pepper (to taste)
-
Fresh cilantro (for garnish, optional)
Instructions
-
First things first, give your rice a good rinse. Place the 2 cups of long-grain white rice in a fine-mesh strainer and rinse under cool running water, gently swishing it with your hand, until the water runs completely clear. This is your secret weapon against gluey rice. Let it drain thoroughly while you prep the other ingredients.01
-
Now, let’s build the flavor base. Finely dice your large yellow onion and green bell pepper, and mince the garlic cloves. You’ll notice that a fine dice on the onion and pepper helps them melt into the rice more seamlessly, creating a better texture in every bite.02
-
It’s time for the slow cooker. Add the thoroughly drained rice to the crockpot insert. Follow it with the diced onion, bell pepper, and minced garlic. Then, pour in the tomato sauce, the entire can of diced tomatoes with green chilies (including the liquid!), and the 3 cups of broth.03
-
Now for the spices—this is where the magic happens. Sprinkle in the ground cumin, chili powder, smoked paprika, and dried oregano. Drizzle the 2 tablespoons of olive oil over everything. Season generously with salt and black pepper. A little goes a long way here, so don’t be shy.04
-
Grab a spoon or a spatula and give everything a very good, thorough stir. You want to make sure the rice is evenly distributed and not clumping at the bottom, and that all the spices are well incorporated into the liquid. This ensures every single grain is seasoned perfectly.05
-
Place the lid on your slow cooker and set it to your desired setting. For a faster cook, use the High setting for 2 to 3 hours. For a more hands-off approach, the Low setting for 4 to 5 hours is perfect. The trick is to resist the urge to lift the lid and stir—this lets out precious heat and steam, which can disrupt the cooking process.06
-
When the time is up, check for doneness. The rice should be tender and have absorbed most of the liquid. You might see a few small steam holes on the surface, which is a good sign. Give it one final, gentle fluff with a fork—this helps separate the grains. Taste and adjust seasoning if needed. Garnish with fresh chopped cilantro right before serving for a burst of color and freshness.07
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