Crock Pot Spanish Rice
Transform your dinner routine with this flavorful Crock Pot Spanish Rice, the ultimate fuss-free recipe for a hearty side dish or versatile base. Infused with the bold spices of chili powder, cumin, and smoky paprika, this slow-cooked dish combines tender long-grain white rice with the robust flavors of tomato sauce, diced tomatoes, garlic, and sautéed onions and peppers. Simmered to perfection in chicken broth, this recipe is as easy as it is delicious—just toss everything into your crock pot and let it do the work! Optional frozen peas add a subtle pop of sweetness, while a garnish of fresh cilantro brightens the dish. Perfectly seasoned and irresistibly savory, Crock Pot Spanish Rice is ideal for family dinners, meal prep, or as a foundation for your favorite proteins like grilled chicken or shrimp.
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Recipe Information
Ingredients
- 2 cups Long-grain white rice
- 3 cups Chicken broth
- 1 cup Tomato sauce
- 1 14.5-ounce can Diced tomatoes
- 1 medium Onion, finely chopped
- 1 medium Green bell pepper, finely chopped
- 2 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 2 teaspoons Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Frozen peas (optional)
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
Instructions
Rinse the long-grain white rice under cold water until the water runs clear, then set it aside to drain.
In a skillet over medium heat, add the olive oil. Once heated, sauté the chopped onion and green bell pepper for 3-5 minutes or until softened.
Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to prevent burning.
Transfer the sautéed mixture to the crock pot.
Add the rinsed rice to the crock pot, followed by the chicken broth, tomato sauce, diced tomatoes (with their juice), chili powder, cumin, paprika, salt, and black pepper. Stir well to combine all the ingredients evenly.
Cover the crock pot with the lid and cook on high for 2-3 hours or low for 4-5 hours, until the rice is tender and has absorbed most of the liquid. Stir occasionally halfway through the cooking time to prevent sticking.
If using frozen peas, stir them into the rice during the last 20-30 minutes of cooking so they heat through without overcooking.
Once the rice is fully cooked, taste and adjust seasoning with additional salt or pepper if needed.
Garnish with freshly chopped cilantro if desired, and serve warm as a side dish or base for your favorite protein.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4921 mg | 214% | |
| Total Carbohydrate | 185.1 g | 67% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 33.3 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2686 mg | 57% | |
*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.
