Slow Cooker Mexican Rice
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- 8 Comments
Slow Cooker Mexican Rice
Ingredients:
1 small onion, chopped
1 medium garlic clove, minced
1/2 cup uncooked white rice
1 1/2 cups fat free chicken broth
14 1/2 ounces can of diced tomatoes
15 ounces canned kidney beans, drained and rinsed
1/4 cup of green taco sauce
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 cup fresh cilantro, chopped
1 tablespoon of green onions, chopped
Directions:
Place rice, broth, diced tomatoes, beans, taco sauce, oregano, onions, garlic and salt and pepper in a slow cooker. Cover and cook on low setting for 3 to 4 hours. Stir in cilantro and green onions just before serving.
Place rice, broth, diced tomatoes, beans, taco sauce, oregano, onions, garlic and salt and pepper in a slow cooker. Cover and cook on low setting for 3 to 4 hours. Stir in cilantro and green onions just before serving.
This would be the perfect side dish for:
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Hi Kristen!
I have been woefully low on good slow cooker side dishes. This one sounds really great. Thanks for sharing.
Sinea from Ducks ‘n a Row
Is the white rice this recipe calls for minute rice or just regular old long grain? Thanks! You ladies always have the BEST recipes!!
We used regular long grain.
Looks so tasty!
Was wondering how many servings this makes?
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This recipe makes 6 to 8 servings. Hope this helps! -The Six Sisters
Yummy! Can’t wait to try this recipe!! Thanks
this looks really good but it is so not mexican rice whether it is slow cooker or not sorry