Elote Rice Recipe

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This elote rice is based off of a popular street food in Mexico and is loaded with flavor from chiles and queso fresco.

Photo by Jason David Page

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“Tex-Mex Slow Cooker” by Vianney Rodriguez shares 100 different Tex-Mex recipes that can be made in your slow cooker.

Cover courtesy of The Countryman Press

2 hrs 45 min DURATION

2 hrs 30 min COOK TIME

15 min PREP TIME

4 servings SERVINGS

Ingredients

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

Directions

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.

Elote Rice Recipe

Ingredients

Directions

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