Rice Cooker Mexican Rice

Mexican rice in white bowl with serving spoon.

Course: Side Dish

Cuisine: Mexican

Prep Time: 5

Cook Time: 20

Resting Time: 5

Total Time: 30

Servings: people

Calories: 256kcal

Author: Platings and Pairings

Inspired by the flavors of the classic Mexican restaurant side dish, this Rice Cooker Mexican Rice is perfect with enchiladas, fajitas, tacos, and more. It’s a foolproof recipe made entirely in your automatic rice cooker!

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Equipment

Rice Cooker

Ingredients

2 cups long grain white rice rinsed
½ medium onion diced
3 cloves garlic minced
1 1/2 cups bone broth chicken broth, or water
2/3 cup tomato sauce
2 bay leaves
1/2 teaspoon salt
½ cup frozen peas
1 Tablespoon fresh cilantro minced

Instructions

Combine rinsed rice, onion & garlic, broth, tomato sauce, bay leaves and salt in the rice cooker liner.
Cook on the “quick” setting or white rice setting.
After the cook time is up, allow the rice to sit for 5-10 minutes. Remove the bay leaves.
Sprinkle in the salt, peas and cilantro and fluff the rice with a fork. Season with additional salt, to taste. Enjoy.

Notes

Storing and reheating

Leftovers are best reheated and enjoyed within 2 days but will stay fresh in an airtight container in the fridge for 4 to 5 days. Reheat it in the microwave until warmed through.

To freeze, let the rice cool completely before transferring it to an airtight container or freezer-safe resealable bag. Freeze for up to 1 month.

Customize it

Vegetarian Mexican rice – Swap the chicken broth for your vegetable broth.
Add more vegetables – To sneak in more veggies, saute diced carrots, green bell pepper, or diced tomato along with the onions. You can also add frozen corn when you add the peas.
Craving something spicier? This recipe isn’t spicy, but you can easily add a pinch of cayenne, chili powder, and cumin to taste. Also, saute minced jalapeno or serrano peppers along with the onion.

Tips and tricks

Don’t skip the rinse! Taking the time to rinse the grains of rice under running water will wash off the surface starches and prevent them from clumping or becoming mushy.
Fluff the rice with a fork when it’s done. Do not stir! Stirring causes the granules to lump together and become soggy.

Nutrition