Rice Cooker Mexican Rice
A deeply flavorful, essential Mexican side dish that is so easy to make at home in your rice cooker!
⏱️ Prep: 15 min🍳 Cook: 40 min
Nutrition
per people240
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 1 1/2 cup | 360 ml | long grain rice, rinsed well and drained |
| 2 1/2 cup | 600 ml | chicken broth or vegetable broth or water (recipe note #1) |
| 8 oz | 225 g | tomato sauce |
| 3 tbsp | 45 ml | butter |
| 1/2 | small white onion, finely chopped | |
| 2 clove | cloves garlic, minced | |
| 1 | jalapeño, minced (stems, ribs and seeds removed - gloves recommended), optional (recipe note #2) | |
| 1 tsp | 5 ml | ground cumin |
| 1/4 tsp | 1.3 ml | chipotle chili powder or more for extra heat |
| 1 tsp | 5 ml | kosher salt plus more to taste |
| for garnish | fresh cilantro for garnish | |
| for serving | lime wedges for serving, optional |
Instructions
- Add all ingredients except for cilantro and lime wedges to rice cooker; stir well to combine. Cook according to manufacturer's instructions. Stir and let stand 5 minutes. Transfer to serving bowl and garnish with cilantro; serve with lime wedges if desired.
Notes:
- This recipe makes moist rice. If you prefer a drier Mexican rice, reduce broth by 1/4 cup and up to 1/2 cup.
- Jalapeño adds depth of flavor and some heat, feel free to reduce the amount or omit altogether for milder rice.
4.82 from 22 votes. By: Marissa Stevens. Course: Main Course. Cuisine: Mexican.