I found a similar recipe while exploring Pinterest (as usual), and knew immediately I wanted to make a rendition. Surprisingly, this was a sponsored recipe and I most likely wouldn’t have found it otherwise since I’ve been a Pinterest regular and have never come across a slow cooker mexican rice recipe.
The original recipe was pretty simple and didn’t really do much with adding additional flavors so I helped in that department and by adding a few components that I always enjoy when indulging in Mexican food.
The one key takeaway when wanting to make this dish is….practically NO dirty dishes! The beauty of a slow cooker is that for the majority of recipes it’s a one-pot dinner so it’s great after a long day and wanting to eat and relax.
Serving Size: 4 People
1 lb. uncooked chicken, cubed
2 teaspoons cumin divided
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 c. uncooked brown rice
1 can (10 oz.) enchilada sauce
1/2 c. chicken broth
1 medium onion, chopped
1 tsp. cumin
1/4 tsp. salt
1 can (4 oz.) chopped green chilies (optional)
1 vine ripened tomato diced (I strongly suggest adding or at least adding salsa since this dish does get pretty dry by being cooked in the crockpot)
1 avocado sliced (I topped mine with guacamole)
1/2 cup Mexican cheese
1 cup shredded lettuce
1/3 cup diced red onion
1/4 cup diced jalapenos (more or less depending on your heat tolerance level)
- Spray your slow cooker with non-stick spray
- Season the chicken with 1 teaspoon cumin, pepper, and powders
- Add the chicken, rice, enchilada sauce, green chilies, chicken broth, onion, remaining cumin and salt
- Stir to combine and cook on low for 5-6 hours. *I suggest only cooking on low to avoid burning the rice
- Serve topped with the optional toppings (and others if you so choose)
I served this with nothing else! That’s the beauty of slow cooking and one pot dishes…you get all the essentials in one recipe! However, you could serve with chips and salsa to compliment the meal if you’d like.