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slow cooker elote rice recipe

SLOW COOKER ELOTE RICE

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.
Author Vianney Rodriguez

Ingredients

  • 1 15 oz can corn, drained
  • 2 cups chicken broth
  • 1 cup rice
  • 1/2 cup Mexicana crema
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup lime juice
  • 1/2 cup crumbled queso fresco
  • Ground chile ancho

Instructions

  1. Liberally spray slow cooker line with non-stick cooking spray. Quickly rinse rice under cool water, strain.
  2. Add corn, broth, rice, crema and butter, salt, and pepper, stir.
  3. Cover and cook on high for 2 hours.
  4. 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.
  5. Fluff rice with fork and add lime juice. Garnish with queso fresco and ancho chile.
  6. Serve warm.

Recipe Notes

Serves 6