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Slow Cooker Elote Rice

Vianney Rodriguez
  • 130 minutes
  • Serves 4

INGREDIENTS

1

Ancho chile, Ground

1 15.25 ounce can

Corn, kernels

1 1/2 cups

Chicken or vegetable broth, low-sodium

1/4 cup

Lime juice, freshly squeezed

1 cup

White rice, long-grain

1 tsp

Black pepper, freshly ground

1 tsp

Kosher salt

1

Cooking spray

1 tbsp

Butter, unsalted

1/2 cup

Mexican crema or sour cream

1/2 cup

Queso fresco cheese