This Slow Cooker Mexican Rice delivers classic, fluffy, tomato-infused rice with just the right spice—all without the stress of stovetop stirring. It’s the perfect hands-off side dish that turns weeknight dinners into something special. The warm, savory aroma filling your kitchen is absolutely incredible.
If you're looking for the perfect Slow Cooker Mexican Rice, you're in the right place. Whether you love Crockpot Recipes or want to explore our Chicken Recipes collection, we've got you covered.
Why You’ll Love This Slow Cooker Mexican Rice
- Hands-off cooking: Just set it and forget it for perfectly cooked rice every time.
- Deep, authentic flavor: Toasting the rice builds a nutty base with melded spices.
- Wonderfully versatile: Serve as a side, in burritos, or as a burrito bowl base.
- Feeds a crowd: Scales up beautifully for potlucks and family gatherings.
Ingredients & Tools
- 2 cups long-grain white rice (not instant)
- 1 medium white onion, finely diced
- 3 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 3 cups chicken or vegetable broth
- 2 tbsp olive oil or avocado 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
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Tools: A 4-6 quart slow cooker, a medium skillet (optional but recommended), and a wooden spoon or spatula.
Notes: Using a good-quality, long-grain rice like Jasmine or Basmati is key for fluffy grains. Don’t skip toasting the rice if you can help it—it builds a flavor foundation that makes all the difference.
Nutrition (per serving)
| Calories: | 245 kcal |
| Protein: | 5 g |
| Fat: | 4 g |
| Carbs: | 47 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 10 minutes | Cook Time: 2 hours on High (or 4 on Low) | Total Time: 2 hours 10 minutes
Before You Start: Tips & Ingredient Notes
- What kind of rice should I use? Long-grain white rice is your best bet. Avoid short-grain or sushi rice, as they become too sticky, and definitely don’t use instant rice—it will turn to mush.
- Do I really need to toast the rice? Honestly, yes, if you have the time. It only takes a few extra minutes and it unlocks a nutty, deep flavor that you just can’t get otherwise. It also helps the grains stay separate and fluffy.
- Can I make it spicier? Absolutely! Feel free to add a finely chopped jalapeño (seeds and all for maximum heat) when you sauté the onion, or stir in a diced chipotle in adobo for a smoky kick.
- What about the liquid ratio? The 2:3 rice-to-liquid ratio is perfect for the slow cooker, which traps steam. Resist the urge to add more liquid, or you’ll end up with a porridge-like consistency.
How to Make Slow Cooker Mexican Rice
Step 1: Start by rinsing your rice in a fine-mesh strainer under cold running water until the water runs clear. This is a non-negotiable step—it washes off the excess starch that causes rice to become gummy. Let it drain well while you prep the other ingredients. You’ll notice the grains look less cloudy, which is exactly what you want.
Step 2: Heat the oil in a medium skillet over medium heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. Now, add the minced garlic and cook for just another 30 seconds until it’s fragrant—be careful not to let it burn, as that will make it bitter.
Step 3: Add the drained rice to the skillet. Stir it constantly for 2-3 minutes. You’re toasting it now, and you’ll see the grains turn from translucent white to a more opaque, slightly golden color. This step is what gives the rice its wonderful, nutty base flavor.
Step 4: Transfer the toasted rice and onion mixture to your slow cooker. Add the tomato sauce, broth, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Give everything a really good stir to ensure the rice is evenly distributed and the spices are well incorporated.
Step 5: Place the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Do not open the lid during cooking! The slow cooker works by trapping steam, and every time you peek, you let that precious heat escape, which can mess with the cooking time and texture.
Step 6: When the time is up, carefully remove the lid. The rice should be tender and have absorbed most of the liquid. Take a fork and fluff the rice gently—you’ll see all those beautiful, separate grains. Stir in most of the fresh cilantro, saving a little for garnish on top.
Step 7: Let the rice sit for about 5-10 minutes with the lid off before serving. This allows any residual steam to evaporate and helps the rice achieve the perfect fluffy texture. Serve it warm with a generous squeeze of fresh lime juice over the top.
Storage & Freshness Guide
- Fridge: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe bags or containers; freeze for up to 3 months.
- Reviving: Sprinkle with 1–2 tbsp water and reheat covered in microwave, fluffing between bursts.
Serving Suggestions
Complementary Dishes
- Sheet Pan Chicken Fajitas — The smoky, charred peppers and onions are a perfect textural and flavor contrast to the soft, savory rice.
- Black Bean and Corn Salad — A cool, fresh, and zesty salad cuts through the richness of the rice and makes the whole plate feel balanced.
- Slow Cooker Carnitas — The ultimate pairing. The tender, juicy shredded pork piled on top of this rice is a match made in heaven.
Drinks
- A classic Margarita — The bright, citrusy tang and slight saltiness refresh your palate between bites of the spiced rice.
- Horchata — The sweet, cinnamony, and creamy rice drink is a traditional and wonderfully soothing companion to the savory spices.
- Ice-cold Mexican Lager — A crisp, light beer like Corona or Modelo helps balance the spices and cleanses the palate perfectly.
Something Sweet
- Churros with Chocolate Sauce — You can’t go wrong ending the meal with this iconic, cinnamon-sugar-dusted, fried dough for a truly festive finish.
- Tres Leches Cake — The light, moist, and milky cake is a dreamy, not-too-sweet contrast after a savory and spiced main course.
- Mango Sorbet — A scoop of vibrant, fruity sorbet is a refreshing and light way to end your Mexican-inspired feast.
Top Mistakes to Avoid
- Mistake: Not rinsing the rice. This is the number one reason for gummy, clumpy rice. That surface starch needs to be washed away to ensure fluffy, separate grains.
- Mistake: Opening the lid during cooking. I know it’s tempting to check on it, but patience is key! You’ll let out the steam and heat, which can lead to undercooked rice and extended cooking times.
- Mistake: Using the wrong type of rice. Short-grain or instant rice will absorb liquid differently and turn into a sticky mess. Stick with long-grain for the best results.
- Mistake: Adding too much liquid. Trust the ratio. The slow cooker environment is very efficient at trapping moisture, so extra liquid will not cook off and you’ll end up with soupy rice.
Expert Tips
- Tip: For a richer flavor, use broth instead of water. Chicken or vegetable broth adds a deep, savory backbone that water just can’t provide. It makes the rice taste like it’s been simmering for hours.
- Tip: Let it rest before fluffing. After the cooking time is up, turn off the slow cooker and let the rice sit for 10-15 minutes with the lid ajar. This allows the grains to firm up slightly, making them less likely to break when you fluff with a fork.
- Tip: Toast your own spices. If you have whole cumin seeds, toast them in a dry pan for a minute until fragrant, then grind them. The flavor is exponentially more vibrant and aromatic than pre-ground.
- Tip: Add frozen vegetables for a complete meal. About 30 minutes before the end of cooking, stir in a cup of frozen peas and carrots or corn. They’ll heat through perfectly and add color and nutrients.
FAQs
Can I make this recipe without a skillet?
You can, though you’ll sacrifice some depth of flavor. If you’re in a rush, simply add the raw (but rinsed!) rice, uncooked onion, and minced garlic directly to the slow cooker with the other ingredients. The rice will still cook through, but it won’t have that lovely toasted, nutty character. The texture might also be a tiny bit softer.
How do I store and reheat leftovers?
Let the rice cool completely, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, the best method is to sprinkle a tablespoon or two of water over the rice and warm it in the microwave, covered, in 30-second bursts, fluffing with a fork in between. This reintroduces moisture and prevents it from drying out.
Can I freeze Slow Cooker Mexican Rice?
Absolutely! It freezes beautifully. Portion the cooled rice into freezer-safe bags or containers. It will keep for up to 3 months. To serve, thaw overnight in the fridge and reheat using the method above. The texture holds up surprisingly well, making it a fantastic meal prep staple.
My rice is still a bit hard after the cooking time. What happened?
This usually means the lid wasn’t on tightly enough or it was opened during cooking, letting too much steam escape. Simply put the lid back on and cook for another 15-20 minutes on High. Another possibility is that your slow cooker runs a little cool—knowing your appliance is part of the process!
Is this recipe gluten-free and vegan?
It can be! To make it gluten-free, just ensure your broth and spices are certified gluten-free. For a vegan version, use vegetable broth and you’re all set. It’s a wonderfully adaptable dish for various dietary needs.
Slow Cooker Mexican Rice
Make perfect Slow Cooker Mexican Rice with this easy recipe. Fluffy, flavorful, and hands-off—the ideal side for any meal. Get the recipe and cook it tonight!
Ingredients
For the Ingredients
-
2 cups long-grain white rice (not instant)
-
1 medium white onion (finely diced)
-
3 cloves garlic (minced)
-
1 can tomato sauce (15 oz)
-
3 cups chicken or vegetable broth
-
2 tbsp olive oil or avocado oil
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1 tsp ground cumin
-
1 tsp chili powder
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1/2 tsp smoked paprika
-
1/2 tsp dried oregano
-
Salt and black pepper (to taste)
-
1/4 cup fresh cilantro (chopped, for garnish)
-
1 lime (cut into wedges, for serving)
Instructions
-
Start by rinsing your rice in a fine-mesh strainer under cold running water until the water runs clear. This is a non-negotiable step—it washes off the excess starch that causes rice to become gummy. Let it drain well while you prep the other ingredients. You’ll notice the grains look less cloudy, which is exactly what you want.01
-
Heat the oil in a medium skillet over medium heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. Now, add the minced garlic and cook for just another 30 seconds until it’s fragrant—be careful not to let it burn, as that will make it bitter.02
-
Add the drained rice to the skillet. Stir it constantly for 2-3 minutes. You’re toasting it now, and you’ll see the grains turn from translucent white to a more opaque, slightly golden color. This step is what gives the rice its wonderful, nutty base flavor.03
-
Transfer the toasted rice and onion mixture to your slow cooker. Add the tomato sauce, broth, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Give everything a really good stir to ensure the rice is evenly distributed and the spices are well incorporated.04
-
Place the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Do not open the lid during cooking! The slow cooker works by trapping steam, and every time you peek, you let that precious heat escape, which can mess with the cooking time and texture.05
-
When the time is up, carefully remove the lid. The rice should be tender and have absorbed most of the liquid. Take a fork and fluff the rice gently—you’ll see all those beautiful, separate grains. Stir in most of the fresh cilantro, saving a little for garnish on top.06
-
Let the rice sit for about 5-10 minutes with the lid off before serving. This allows any residual steam to evaporate and helps the rice achieve the perfect fluffy texture. Serve it warm with a generous squeeze of fresh lime juice over the top.07
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