This elote rice is loaded with all of the delicious flavors of Mexico.
Ingredients
Cooking spray
1 (15.25-ounce) can corn kernels, drained
1 1/2 cups low-sodium chicken or vegetable broth
1 cup uncooked long-grain white rice
1/2 cup Mexican crema or sour cream
1 tablespoon unsalted butter
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup freshly squeezed lime juice (from about 2 medium limes)
1/2 cup crumbled queso fresco cheese
Ground ancho chile, for serving
Instructions
Liberally coat a 3-quart or larger slow cooker with cooking spray. Add the corn, broth, rice, crema, butter, salt, and pepper and stir until well combined. Cover and cook on the HIGH setting for 2 hours.
Check the rice for doneness. If the rice is not tender, reduce the setting to low and cook for 30 minutes more.
Drizzle with the lime juice and fluff the rice with a fork. Garnish with the queso fresco, sprinkle with ancho chile powder, and serve warm.
