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–+ servings
Crockpot spanish rice served in a bowl.
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5 from 112 votes

Crockpot Spanish Rice Recipe

This crockpot Spanish rice is easy, flavorful, and fluffy. A simple slow cooker side dish perfect for tacos, enchiladas, or family dinners.
Prep Time10 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 40 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 8 cups
Author: Kristyn Merkley

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

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.
  • 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.
Store. 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. 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.

Nutrition

Serving: 0.5cup | Calories: 66kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 862mg | Potassium: 125mg | Fiber: 1g | Sugar: 2g | Vitamin A: 176IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg