This is a recipe a dear friend taught me, converted for the slow cooker. Tastes just like the rice you'll find in a good Texas Mexican restaurant. Easy too!
5 Cups Hot Water
1 Cup Long Grain Rice
1 1/2 Teaspoons Ground Cumin
1/4 Teaspoon Garlic Powder
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Chicken Bouillon Cubes
1 8 Ounce Can Tomato Sauce
2 Tablespoons Oil
Place a skillet on stove top and heat the oil on medium high heat until hot. Add rice, stir constantly and cook til lightly golden. Remove from heat and set aside.
Add chicken bouillon to crock pot. Crush with fork. Add Cumin, Garlic Powder, Salt and Pepper.
Add hot water, tomato sauce and juice from one lemon to crock pot and stir until well mixed.
Add browned rice to crock pot. Cover and cook on high.
After about an hour or so, check to see if water is boiling, if so, remove lid. Depending on your crock pot it may be sooner.
Cook for 5-6 hours uncovered and on high until all water is evaporated.
After cooling rice for 15 minutes, stir well and serve.
Tips: Never stir rice while cooking and keep the lid off after the first hour, if not you'll have mushy rice. When checking to see if water is absorbed use a fork and part the rice a bit to see to bottom. Cover back up if water hasn't absorbed.
This is what the rice will look like when you first start browning it.
This is what it will look like when done.
Crush up chicken bouillon with fork.
Add hot water, rice, tomato sauce and lemon. Its ready to cook!