Slow Cooker Mexican Rice

I've burned rice on the stove more times than I care to admit, especially when juggling other parts of dinner, so once I tried this slow cooker version, I never went back. This Slow Cooker Mexican Rice is my new favorite way to make Mexican-style rice. The rice gets toasted first, then it simmers away in a seasoned tomato broth until it's tender and fluffy!

This is my go-to side for taco night, and I love that it doesn't tie up the stove or require constant stirring. It's also super forgiving. No crispy bottom, no clumps, just simple, well-seasoned rice. I usually toss in a handful of frozen peas and a little cilantro at the end, but it's just as good straight from the pot!

Want more Mexican side dish recipes? Try this Mexican Chopped Salad, Spicy Cabbage and Corn Slaw, and Shortcut Refried Beans!

Before You Get Started

Here are some important things to remember before starting this recipe:

• Rinse the rice well: This removes excess starch, which helps the rice stay fluffy and separate instead of turning mushy in the slow cooker.
• Toast for flavor: Sautéing the rice and aromatics before slow cooking adds a nutty depth and helps lock in the texture. Don't skip this step!
• Know your slow cooker: Some models run hotter than others. Start checking for doneness around the 2.5-hour mark to avoid overcooking.

1. Rinse the Rice

Rinse your rice under cold water until the water runs clear.

2. Sauté the Aromatics

Cook the onion in a little olive oil until soft. Add the rice and toast it until lightly golden, then stir in the garlic, cumin, and tomato paste.

3. Combine in the Slow Cooker

Spray your slow cooker with nonstick spray. Warm the broth and tomato sauce together (in the microwave or on the stove), then pour into the slow cooker along with the rice mixture. Stir everything together and season with salt and pepper.

4. Cook on Low

Cover and cook on low for about 2.5 to 3 hours, or until the rice is tender and all the liquid is absorbed.

Undercooked rice? If there's still visible liquid and the rice is underdone, give it another 20–30 minutes on low with the lid on. If the liquid is mostly gone but the rice needs a bit more cooking, turn the slow cooker off and let it sit with the lid on. The residual heat will often finish the job. If it's consistently coming out wet, double-check your rice-to-liquid ratio and ensure your lid is sealing properly.

5. Finish and Serve

Fluff the rice with a fork. Stir in fresh cilantro, peas, or carrots if you like. Serve warm.

What to Serve with Slow Cooker Mexican Rice

Turn this Mexican rice into a full meal with these dinner ideas:

• Easy Chicken Soft Tacos
• Baked Chicken Fajitas
• Slow Cooker Barbacoa Chicken
• Easy Ground Beef Tostadas
• Fish Burritos
• Vegan Ground Beef Burrito Bowls (with Impossible Meat)

Tips, Variations, and Recipe Shortcuts

• Use basmati or jasmine rice if you prefer a slightly different texture. Just be sure to rinse it well.
• Add protein: Add Mexican Shredded Chicken, Slow Cooker Mexican Shredded Beef, or Slow Cooker Black Beans to bulk it up into a full meal.
• Add seasoning: I used cumin as the main spice, but you can swap it with Taco Seasoning if you like!
• No tomato paste? Use an extra tablespoon of tomato sauce and reduce the broth slightly.
• Want a spicier version? Stir in a diced jalapeño or a few shakes of hot sauce before cooking.
• Add-ins: Stir in black beans, Blackened Corn, or chopped bell pepper before cooking for a heartier dish.
• Vegetarian swap: Use vegetable broth instead of chicken broth to make this fully meat-free.
• Make it ahead: Toast the rice mixture and refrigerate up to 24 hours in advance. Add to the slow cooker when ready.

Storing Mexican Rice

Here's how to store and reheat leftovers:

• Store: Let rice cool completely, then store in an airtight container in the fridge for up to 4 days.
• Reheat: Microwave with a splash of broth or water to keep it moist, or warm on the stovetop over low heat.
• Leftovers: Use in Slow Cooker Chicken Burrito Bowls with beans, Fajita Veggies, and shredded chicken. Another option is to make Huevos a la Mexicana (Mexican Scrambled Eggs) with eggs and drizzle a little Homemade Salsa Roja on top.