Mexican Rice in Rice Cooker
Authentic Mexican rice made effortlessly in your rice cooker with tomatoes, onions, and perfect spices.
Nutrition Per Serving
Ingredients
Everything you'll need for this recipe
- 2 cups long-grain white rice
- 3 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tablespoons vegetable oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Step-by-step cooking directions
- 1
Rinse rice until water runs clear, then drain thoroughly.
- 2
Heat oil in a pan and sauté onions until translucent, about 3 minutes.
- 3
Add garlic and cook for another minute until fragrant.
- 4
Add rice to the pan and toast for 2-3 minutes, stirring frequently.
- 5
Transfer rice mixture to rice cooker and add drained tomatoes.
- 6
Add chicken broth, cumin, chili powder, paprika, salt, and pepper.
- 7
Stir gently to combine all ingredients evenly.
- 8
Cook according to your rice cooker's white rice setting.
- 9
Let stand for 10 minutes after cooking, then fluff with fork.
- 10
Garnish with fresh cilantro and serve with lime wedges.
Pro Tips
Expert advice for perfect results every time
Toasting the rice first adds extra flavor and prevents mushy texture
Use chicken broth instead of water for richer taste
Add frozen peas or corn in the last 5 minutes for extra vegetables
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