
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
More from The Tex-Mex Slow Cooker:
- Roasted Poblano-Chorizo Mac and Cheese Recipe
- Hibiscus Agua Fresca Recipe
- Horchata RecipeExcerpted with permission from The Tex-Mex Slow Cooker, by Vianney Rodriguez. Published by The Countryman Press, © 2018. PRINT RECIPE