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Bowl of Crockpot Spanish Rice topped with shredded cheese and olives, served in a bright, inviting setting

Crockpot Spanish Rice

Crockpot Spanish Rice is the ultimate one-pot dish for busy nights. This easy Spanish rice recipe comes together with minimal effort, thanks to your slow cooker, delivering perfectly tender rice infused with bold, savory flavors.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican
Ingredients Method

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

Method
 

  1. In a large skillet over medium-high heat, cook ground beef, onions, green pepper, and celery. Stir occasionally until beef is no longer pink (about 7-8 minutes). Crumble meat as it cooks.
  2. Stir in the garlic and cook for an additional minute. Drain any excess grease.
  3. Transfer the beef and veggie mixture to a 4- or 5-quart slow cooker.
  4. Add converted rice, diced tomatoes, tomato paste, salt, sugar, chili powder, pepper, and water. Give everything a good stir.
  5. Cover and cook on low for 4-5 hours, stirring once halfway through.
  6. Once done, top with sliced olives and shredded cheddar cheese before serving. Enjoy!