Slow Cooker Mexican Rice

This rice is perfect with quesadillas or tacos!
Slow Cooker Mexican Rice
Save RecipeSave Recipe


  • 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


  1. 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.



1012 cal


8 g


166 g


62 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Print Friendly, PDF & Email

Comment on this Recipe

8 Responses to “Slow Cooker Mexican Rice”

Leave a Reply to Unknown

Click here to cancel reply.