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Slow Cooker Salsa Rice Bake

  • Author: Karen Petersen
  • Cook Time: 2 hours
  • Total Time: 2 hours
  • Yield: 4-6 servings 1x


A saucy, cheesy rice with browned sausage.


  • 4 cups cooked brown rice (I make instant brown rice)
  • 1 cup picante sauce (just use salsa if you don’t have picante sauce)
  • 1 lb bulk sausage, browned and drained of extra grease (use breakfast sausage, spicy sausage or Italian sausage…it’s up to you!)
  • 1 (8 oz) can tomato sauce
  • 1 (4 oz) can diced green chile peppers
  • 1/2 cup grated cheese (I use cheddar, but use whatever you like)
  • Sour cream
  • Cilantro


  1. Make a foil collar (see below) and place in your slow cooker on the opposite side of your controls.
  2. Add the rice, picante sauce, sausage, tomato sauce and peppers to the slow cooker.  Stir to combine.
  3. Sprinkle the cheese on top.
  4. Cover and cook on HIGH for 2 hours.
  5. Top with sour cream and cilantro and serve.


Ideal slow cooker size:  3-4 quart

How to make a foil collar:
• Layer and fold sheets of heavy duty foil until you have a six layered foil rectangle. Press the collar into the back side of the slow cooker insert; the food will help hold the collar in place during cooking.

Use the foil collar to prevent burning
  • Method: Slow Cooker