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Slow-Cooker Spanish Rice

1 review
Total Time
Prep: 30 min. Cook: 4 hours

By Taste Of Home Editorial Team

Recipe by Sharon Tipton

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

Here's an economical dish with authentic Tex-Mex flavor. Even the little ones will go for this Spanish rice. —Sharon Tipton, Casselberry, Florida

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Test Kitchen tips
  • This recipe was tested with Uncle Ben's original converted rice.
  • Place leftover filling in a flour tortilla.
  • Make lettuce wraps by serving in lettuce cups.
    • Test Kitchen Approved

    Slow-Cooker Spanish Rice

    1 review
    Prep Time 30 min
    Cook Time 4 hours
    Yield 8 servings

    Ingredients

    • 1-1/2 pounds ground beef
    • 2 medium onions, chopped
    • 1 medium green pepper, chopped
    • 1 celery rib, chopped
    • 2 garlic cloves, minced
    • 1-1/2 cups uncooked converted rice (not instant)
    • 1 can (28 ounces) diced tomatoes, drained
    • 1 can (6 ounces) tomato paste
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 teaspoon chili powder
    • Dash pepper
    • 1-1/2 cups water
    • 1 can (2-1/4 ounces) sliced ripe olives, drained
    • 1/2 cup shredded cheddar cheese
    Text Ingredients

    Directions

    1. In a large skillet over medium-high heat, cook beef, onions, pepper and celery 7-8 minutes or until no longer pink, crumble meat. Add garlic; cook 1 minute longer. Drain and transfer meat mixture to a 4- or 5-qt. slow cooker. Add next 8 ingredients.
    2. Cook, covered, on low until rice and vegetables are tender, 4-5 hours, stirring once. Top with olives and cheese before serving.

    Nutrition Facts

    1-1/4 cups: 378 calories, 13g fat (5g saturated fat), 60mg cholesterol, 632mg sodium, 42g carbohydrate (7g sugars, 3g fiber), 22g protein.

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