Rice Cooker Mexican Rice

By Jonathan PorterAug 27, 2024Jump to Recipe

This simple and flavorful rice recipe makes a delicious pairing for your next Mexican feast!

Table of Contents

There’s a local taco restaurant I go to about once a month, and they have the best Mexican rice. I love smearing their salsa and pinto beans into it—so good. In fact, I loved their rice so much I wanted to make my own version for home. This rice cooker Mexican rice comes pretty darn close, and is the perfect side for tacos, enchiladas, and more!

Unlike your typical pilaf dishes, Mexican rice boasts a symphony of flavors. The chicken broth and tomato sauce act as a base for the cumin, chili powder, garlic, and onion. While I wouldn’t call it spicy, there is a slight heat to this dish that’ll accentuate your main meal.

Is Mexican Rice Healthy?

This low-fat side, is perfectly healthy, especially when made with low-sodium chicken broth. It’s also gluten-free, and can easily adapt to your dietary needs. For example, to make this vegan, you could trade the chicken broth for vegetable broth. And if you’d like more fiber in your diet, brown rice works great for this recipe as well, though you may need to adjust the cooking time.

Tomato Sauce: A bit of flavor and a bit of color

Mexican food uses a lot of tomatoes, and this recipe is no exception. Don’t mistake this common ingredient as bland or boring. For this particular dish, the tomato sauce balances the spices with its mild sweetness and slight acidity. Also, the sauce gives the rice a gorgeous red hue, that looks great on your plate! But if you can, buy the good stuff, either imported or organic.

Yeah, you can use the super cheap cans from Costco, but I’d argue that there is a difference in the flavor profile. The bargain buys tend to taste watery. They’re pretty bland, overly acidic, and sometimes contain more sodium, and you can bet that’ll affect the deliciousness of your rice. On the other hand, imported and organic tomato sauces are usually made from ripe, high-quality tomatoes. They boast a richer, more concentrated flavor and are sure to make your Mexican rice restaurant worthy!

INGREDIENTS

1 cup long-grain white rice
2 cups low-sodium chicken broth
1/2 cup tomato sauce
1/4 cup finely chopped onion
1 clove garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
Fresh cilantro, chopped for garnish

INSTRUCTIONS

Rinse

Prepare rice for cooking.

Combine

Mix ingredients in rice cooker.

Cook

Start rice cooker and let cook.

Steam

Allow rice to steam after cooking.

Serve

Fluff and garnish with cilantro.

Devour!

FAQs & Tips

How to Make Ahead and Store

This recipe is best when you make it on the day of serving—it’ll taste the most fresh! If there are any leftovers, store the rice in your fridge for up to 5 days. Reheat in the microwave with a splash of water.

Is it okay if I use brown rice instead?

Absolutely! Brown rice is a heartier grain, so you’ll need to tweak the cooking time and probably the amount of broth you use. Check your rice cooker’s manual for the specifics.

Can I add vegetables to this recipe?

You read my mind! I love adding diced bell peppers, peas, and corn, but you do you! All you need to do is add your veggies to the rice cooker along with the other ingredients.

Serving Suggestions

Take a stroll around FFF’s website and it becomes pretty obvious—we love Mexican food. You’ll find no shortage of recipes to go with this rice cooker Mexican rice. And I’d argue that you can’t enjoy this rice without another essential side, Black Beans! Enchiladas are a perfect main, and we have a ton of options like these Green Chicken Enchiladas (with Salsa Verde) or our super simple Crock-Pot Chicken Enchiladas. They also make a delicious topping for Crock-Pot Bean Chili. Feeling thirsty? We’ve got the best Classic Margarita recipe to rinse your palate!

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