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Mexican Brown Rice in a Slow Cooker

Pinned on at 8:57 am by 80smom

Mexican Brown Rice in a Slow Cooker


From the Slow Cooker Revolution Cookbook (p 263)


Season up your slow cooked brown rice! Mexican Brown Rice in a Slow Cooker makes a great addition to tacos and enchiladas or serve it as a side dish with any fish or meat.  You’re ahead of the game, nutrition wise, by making seasoned brown rice … but the flavors … oh my!  This stuff  SINGS with garlic, tomato, cayenne, cilantro, scallions & lime.  *A little hint – make breakfast burritos with leftover Mexican Brown Rice and scrambled eggs.  So good!


Mexican Brown Rice in a Slow Cooker

Prep Time: 15 minutes

Cook Time: 2 hours


Vegetable oil spray
2 cups long grain brown rice
1 Tablespoon unsalted butter or vegetable oil
1/2 teaspoon salt
3/4 teaspoon chili powder
3 cups boiling water
3 Tablespoons tomato paste
2 garlic cloves, minced
1/4 cup minced fresh cilantro
2 scallions, sliced thin
Lime juice, as needed


  1. Coat slow cooker with vegetable oil spray. Add rice, butter, salt, and chili powder to prepared slow cooker. Whisk together boiling water, tomato paste, and garlic, then pour into the slow cooker. Cover and cook until rice is tender, about 2 hours on HIGH.
  2. Fluff rice with fork and fold in cilantro, and scallions. Season with salt, pepper, and lime juice to taste.
  3. Drape towel over top of slow cooker, cover with lid, and let sit for 5 minutes before serving. (This dish does nor hold well on warm settinq.)
  4. Serves 6


From the Slow Cooker Revolution Cookbook (p 263)

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