This easy Crockpot Spanish Rice is one of our go to side dishes when we want our delicious rice in the most simple, hands off way. It cooks right in the slow cooker, making it perfect for busy days or when you need to free up stovetop space.
We love that this rice is lightly toasted combined with tomato, garlic, and spices that cook together for the best flavor. We have tested this recipe many times to make sure the rice turns out tender and fluffy every time. And we love to serve it with our red enchiladas, empanadas, or chicken tacos.
If you love this recipe, be sure to try Mexican Rice, Cilantro Lime Rice, Refried Beans, and Refried Black Beans, all easy sides that pair perfectly with your favorite meals.
Why you’ll love it + Why it works:
- Hands off cooking. The slow cooker does most of the work for you. It’s always nice to prep something earlier in the day to make the evening a bit smoother.
- Simple ingredients. Uses pantry staples you likely already have.
- Toasted rice = better texture. Browning the rice helps it stay fluffy instead of sticky.
- Slow cooker absorbs flavor. The broth and tomato sauce soak in while it cooks for bold, classic Spanish rice taste.
Crock Pot Spanish Rice Ingredients
- Long grain rice (2 cups): Provides the base and cooks up fluffy when prepared correctly.
- Vegetable oil (⅛ cup): Helps toast the rice for added flavor and better texture.
- Tomato sauce (8 ounces): Adds color and a rich tomato flavor.
- Garlic salt with parsley flakes (1 teaspoon): Seasons the rice and adds subtle herb flavor.
- Garlic minced (1 teaspoon): Brings bold, savory flavor to the dish.
- Chicken broth low sodium (4 cups): Adds depth of flavor while cooking the rice.
- Cumin (dash): Adds a warm, earthy flavor that is classic in Spanish rice.
- Pepper (to taste): Enhances overall flavor.
- Chopped cilantro optional (6 stems): Adds freshness and a bright finish.
How to Make Crockpot Spanish Rice
PREP. Grease a slow cooker with cooking spray.
RICE. Heat oil in a large frying pan on medium heat. Add rice and cook until golden brown (about 5 minutes).
LIQUID. Remove rice from heat and add to the slow cooker. Pour in tomato sauce, salt, minced garlic, chicken broth, cumin, and pepper. Stir to combine.
COOK. Cover and cook on high for 2½-3 hours or until the liquid is gone.
GARNISH + SERVE. Add fresh, chopped cilantro, if desired, and serve warm.
Kristyn’s Recipe Tips
- Toast the rice well before adding to the slow cooker for the best flavor.
- Be sure to use the rice that the recipe calls for; any other types of rice may not cook according to the recipe instructions.
- Use low sodium broth to control the salt level.
- Stir once halfway through cooking, if possible, for even texture.
- Do not overcook… the rice may become too soft.
- This rice can be made ahead and reheated easily for meals during the week.
- If the allotted cook time is up, and the rice is still crunchy, the pot was not hot enough to cook the rice. In this case, make sure the pot is on the HIGH setting, add a bit more liquid, and continue cooking the rice until soft.
- If the rice ends up being mushy, then the pot was too hot for the time it was cooked. Remove the lid and let some of the moisture evaporate from the rice.
Crockpot Spanish Rice Recipe
Ingredients
- 2 cups long grain rice
- ⅛ cup vegetable oil
- 8 ounces tomato sauce
- 1 teaspoon garlic salt (with parsley flakes)
- 1 teaspoon garlic minced
- 4 cups chicken broth low sodium
- dash cumin
- pepper to taste
- 6 stems chopped cilantro optional
Instructions
- Grease a slow cooker with cooking spray.
- Heat oil in large frying pan on medium heat. Add rice and cook until golden brown (about 5 minutes).
- Remove rice from heat and add to the slow cooker. Pour in tomato sauce, salt, minced garlic, chicken broth, cumin and pepper and stir to combine.
- Cover and cook on high for 2½-3 hours or until the liquid is gone.
- Add fresh, chopped cilantro, if desired and serve warm.
Notes
- Toast the rice well before adding to the slow cooker for the best flavor.
- Be sure to use the rice that the recipe calls for; any other types of rice may not cook according to the recipe instructions.
- Use low sodium broth to control the salt level.
- Stir once halfway through cooking, if possible, for even texture.
- If the allotted cook time is up, and the rice is still crunchy, the pot was not hot enough to cook the rice. In this case, make sure the pot is on the HIGH setting, add a bit more liquid, and continue cooking the rice until soft.
- If the rice ends up being mushy, then the pot was too hot for the time it was cooked. Remove the lid and let some of the moisture evaporate from the rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Tips
This rice recipe stores really well, so whether you want to make some ahead of time, or have leftovers, it can be kept in the fridge for 5-7 days in an airtight container.
Freeze it in a Ziploc Freezer Bag for up to 6 months. Reheat in the microwave. If needed, add a bit of water for moisture.
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This recipe was first shared July, 2022.
Can I cut this recipe in half? For a small batch
Yes, I do it often. Divide all the ingredients in half and all the steps stay the same!
Is this a gluten free recipe
Yes! All ingredients used are typically gluten free, but always check the package for hidden gluten.
I need to serve 20 guest. Can this recipe be doubled? If so do you cook more than 2
-3 hours What size slow cooker? Thanks
I just use my 8 quart crock pot. It can for sure be doubled. I would start at the same time, then go from there. It’s there is still too much moisture or rice still feels crisp. It might need a little more time, I just don’t know the exact time.
Can I use olive oil instead of vegetable oil?
Bạn đã khéo léo triển khai nội dung một cách đẳng cấp.
Do you think it would it still be good if I used Vegetable broth instead of chicken broth?
Good
I would love to tripke this recipe. What size crock pot. When previously asked, you commented 7qt.would that be ok for the 6cup rice recipe?
Can you use brown rice??
I would recommend sticking with white long grain rice. Brown rice sometimes needs more liquid and typically a longer cooking time. So white rice works just right with this recipe and instructions.
If I double the recipe, how long do I cook it for?
Is it necessary to cook the rice in the pan or could you just put everything in the crockpot? Thank you.
Can I use quick rice
I would recommend using long grain white rice rice for this recipe.
I would recommend following the steps and browning in the pan so that the rice doesn’t get mushy.
What size crock pot do you use for this recipe?
I only have a small one, like 1.5 quarts? I need a larger one don’t know how much larger.
I would say a typical 6 or 7 quart size would be just fine for this recipe!