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Slow Cooker Sizzling Hot Mexican Rice

Turn plain white rice into a feisty fusion of bold flavours with this authentic Mexican dish. A vibrant blend of fiery in-your-face flavour and tangy tomatoes – enjoy this slow cooker Mexican rice alone or as part of a full-on Mexican feast.

Slow Cooker Mexican Rice & Beans 4


2 tbsp extra virgin olive oil
200g medium grain white rice
400g canned chopped tomatoes
6 garlic cloves, finely chopped
1 fresh jalapeno, finely chopped
450g canned black beans
2 tsp salt
2 tsp ground cumin
1 tsp chilli powder
35g fresh oregano leaves, finely chopped
35g fresh cilantro leaves, finely chopped



  1. Lightly coat the bottom and sides of your slow cooker with a little olive oil or cooking spray
  2. Heat olive oil in a large frying pan over medium heat, and add the raw rice. Stir continuously for around 5 minutes until rice turns a pale golden brown. Remove from the heat and add to your slow cooker
  3. Add the rest of the ingredients in the slow cooker and stir well
  4. Cover and cook on low for 2 to 3 hours until rice is tender


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