Slow-Cooker Spanish Rice is an easy and flavorful side dish that perfectly complements any Mexican or Tex-Mex meal. This dish combines tender rice with rich tomatoes, onions, bell peppers, and a blend of spices to create a savory, slightly smoky flavor. Cooking the rice in a slow cooker allows it to absorb all the delicious flavors while staying light and fluffy. Whether served alongside tacos, enchiladas, or grilled meats, this versatile dish is sure to be a crowd-pleaser and is incredibly simple to prepare.
Ingredients:
- 1 1/2 cups long-grain white rice
- 1 can (15 oz) diced tomatoes, undrained
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 1/2 cups chicken or vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish (optional)
Instructions:
- Sauté the vegetables: In a skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper, and garlic, cooking for 3-4 minutes until softened.
- Combine ingredients: In the slow cooker, combine the sautéed vegetables, uncooked rice, diced tomatoes with their juices, broth, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Stir everything together to ensure the rice is evenly coated with the spices and broth.
- Cook: Cover and cook on low for 2 1/2 to 3 hours, or until the rice is tender and the liquid is absorbed. Stir once halfway through cooking to prevent sticking.
- Fluff and serve: Once cooked, fluff the rice with a fork and garnish with fresh cilantro if desired.
This Slow-Cooker Spanish Rice is the perfect no-fuss side dish, bursting with bold flavors that will elevate any meal with minimal effort!
