Crock Pot Mexicali Rice
Transform your mealtime routine with the vibrant and flavorful Crock Pot Mexicali Rice, a one-pot wonder that’s as easy to prepare as it is satisfying to eat. This slow-cooked, Tex-Mex-inspired dish brims with wholesome ingredients like fluffy long-grain white rice, zesty diced tomatoes with green chilies, hearty black beans, sweet corn, and crisp green bell pepper, all seasoned to perfection with chili powder, cumin, and paprika. The crock pot does all the hard work, infusing the dish with rich, savory flavors while leaving your hands free. A splash of lime juice and fresh cilantro at the end adds a bright, citrusy finish, making this versatile rice recipe perfect as a flavorful side or a complete meal when paired with your favorite protein. With minimal prep and maximum taste, this comfort food is a must-try for busy weeknights or casual gatherings. Ideal for fans of slow cooker recipes, Mexican-inspired dishes, or easy meal prep solutions!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 cups long-grain white rice
- 4 cups vegetable broth
- 1 14.5-ounce can diced tomatoes with green chilies
- 1 15-ounce can black beans (drained and rinsed)
- 1 cup frozen corn
- 1 medium green bell pepper (diced)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro (chopped)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.
In a crock pot, combine the rinsed rice and vegetable broth. Stir to ensure the rice is fully submerged.
Add the diced tomatoes with green chilies, black beans, frozen corn, diced green bell pepper, diced onion, and minced garlic into the crock pot. Mix well to distribute the ingredients evenly.
Sprinkle in the chili powder, cumin, paprika, salt, and black pepper. Stir to incorporate the spices throughout the mixture.
Cover the crock pot with its lid and set it to 'High' heat. Cook for approximately 2 hours, or until the rice is tender and the liquid is absorbed. Stir the mixture halfway through cooking to prevent sticking.
Once the rice is cooked, add the lime juice and gently fluff the rice with a fork to combine.
Garnish with fresh chopped cilantro before serving. Serve warm as a side dish or pair it with your favorite protein for a complete meal.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 9.0 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
