All the flavors of elote – Mexican street corn transformed into a slow cooker rice dish. Slow cooker elote rice made with rice, chicken broth, Mexicana crema, queso fresco, lime juice and chile ancho.
AuthorVianney Rodriguez
Ingredients
115 oz can corn, drained
2cupschicken broth
1cuprice
1/2cupMexicana crema
1tablespoonbutter
1teaspoonsalt
1teaspoonpepper
1/4cuplime juice
1/2cupcrumbled queso fresco
Ground chile ancho
Instructions
Liberally spray slow cooker line with non-stick cooking spray. Quickly rinse rice under cool water, strain.
Add corn, broth, rice, crema and butter, salt, and pepper, stir.
Cover and cook on high for 2 hours.
After 2 hours check the rice for doneness, if rice is not done – as slow cooker temperatures vary by brand. Reduce to low and continue to cook for an additional 30 minutes.
Fluff rice with fork and add lime juice. Garnish with queso fresco and ancho chile.