Elote Rice Recipe

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2 hrs 45 min DURATION
2 hrs 30 min COOK TIME
15 min PREP TIME
4 servings SERVINGS


  • 1 (15-1/4-ounce) can corn, drained
  • 1-1/2 cups chicken broth
  • 1 cup uncooked white rice
  • 1/2 cup Mexican crema
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup freshly squeezed lime juice
  • 1/2 cup crumbled queso fresco and ground ancho chile, for garnish


  • Liberally spray a slow-cooker liner with nonstick cooking spray. Add the corn, broth, rice, crema, butter, salt, and black pepper and stir until well combined. Cover and cook on high for 2 hours.
  • After 2 hours, check the rice for doneness, as slow cookers' temperatures can vary. If the rice is not done, reduce the setting to low and cook for 30 more minutes.
  • Fluff the rice with a fork and add the lime juice. Garnish with the queso fresco and ancho chile and serve warm.
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