Crockpot Spanish Rice Recipe
Crockpot Spanish Rice is full of delicious Mexican spices. This savory side tastes like it came from your favorite restaurant!
- 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
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.
Serving: 0.5cupCalories: 66kcalCarbohydrates: 13gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 862mgPotassium: 125mgFiber: 1gSugar: 2gVitamin A: 176IUVitamin C: 2mgCalcium: 14mgIron: 1mg