Rice Cooker Mexican Rice

"Easy to make rice like you get at the mexican restaurant. Cooks up in your rice cooker without any fuss, mess or stirring! Haven't tried it- but could be made on the stovetop in a covered pot."
 
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photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Dreamer in Ontario
Ready In:
25mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • combine all ingredients in rice cooker.
  • cook according to manufacturer instructions.
  • when cooking time finished let it sit uncovered for 3 minutes or so to thicken.
  • stir before serving.

Questions & Replies

  1. If I wanted to cook 4 cups of rice, how would I alter the recipe?
     
  2. Can you double the recipe in the rice cooker or do you have to make it in batches?
     
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Reviews

  1. Here is my recipe, I use Japanese rice(sushi rice) because I cook a lot of Japanese food and don't want to bother with two different rice varieties. I use 1 cup of rice, 1 can of dice tomatoes with green chili pepper(you can find in most supermarkets or walmart) 1 clove of garlic, 1/2 onion, 1/2 chili pepper, 1 lime, 1/2 cup of chicken broth, salt/pepper, and cilantro. Wash the rice like normal. add chicken broth. Over top pour out contents of canned tomatoes. add onion and garlic, chili pepper, salt and pepper, and a bit of cilantro. Cut the lime in half and squeeze out all the juice over top. Stir the top portion, not to deeply, you mainly want the rice to absorb the chicken broth. Just cook normal rice timer. When done give it a good stir and let sit for a couple minutes.
     
  2. I just bought a rice cooker for this recipe. It turned out awesome!! I did make some tweaks to it. I doubled the recipe and used 1 can tomato paste, 1 small jar of salsa, onion, cumin, chili powder, garlic, and chicken stock. Once my rice cooker was on warm i added a bit more salsa and cheese...soooo good!!!
     
  3. This is the greatest Mexican Rice! Takes just like the stuff you get at Mexican restaurants. Like others, I added chili powder and cumin. I also doubled the garlic, chilies, and spices. A hit with DH! My quest for the ultimate Mexican rice recipe is over. Thanks so much!
     
  4. This recipe is certainly easy. I made a double batch and therefore doubled the ingredients as well as adding chili powder and cumin per others' suggestions. I think I should have tripled the garlic and chiles as we felt it could have used a little more flavor. I also think it is best consumed the day you make it.
     
  5. this was great! the first recipe made in my new rice cooker. i had to alter the recipe per what i had on hand plus i was cooking for more people, so i changed servings to 10, increased rice to 2 cups, used 3 1/2 cups of water with chicken and tomato bouillon powders, 3 T butter, a small onion, the whole can of green chiles, and a can of rotel instead of tomato paste. i also added some chili powder and cumin. i thought this was a great first run at my new cooker. thanks for posting, i'll be making this again!
     
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Tweaks

  1. This is a great recipe, with a few tweaks. I always double the recipe because it gets better the second day! Instead of tomato paste, I use a can of whole tomatoes and crush them in the blender. I add 4 potatoes medium diced. A tablespoon of Ancho Chili Powder and the juice and zest of 2 limes. It is amazing! My husband has been making his version of Mexican Rice for years that's a potato and rice combination. His is a hearty (even if it's carb overkill) main dish. Now I'm doing more of the cooking and the rice cooker has been a great time saver! The only other tweak I'd like to try is browning the rice with the garlic and onion before putting it into the rice cooker. If I try it, I'll edit my review! ?
     
  2. Loved this recipe! I used brown basmati rice from Trader Joe's and there was no gluey texture at all. Also substituted 1/4 cup tomato puree for the tomato paste with no problems. Two thumbs up!
     
  3. this was great! the first recipe made in my new rice cooker. i had to alter the recipe per what i had on hand plus i was cooking for more people, so i changed servings to 10, increased rice to 2 cups, used 3 1/2 cups of water with chicken and tomato bouillon powders, 3 T butter, a small onion, the whole can of green chiles, and a can of rotel instead of tomato paste. i also added some chili powder and cumin. i thought this was a great first run at my new cooker. thanks for posting, i'll be making this again!
     
  4. Love being able to make this in the rice cooker...my kids hate green stuff and onions in recipes so I used dried minced onion and cumin in place of the chopped onion and green chilies and it came out great. Thanks for a keeper of a recipe.
     
  5. Really good. I used brown rice and tomato juice instead of the paste, and adjusted the amount of broth accordingly. Turned out great.
     

RECIPE SUBMITTED BY

Welcome to my page! I live in Central Washington State with my husband and Golden Retriever, Hallie. I'm back in my hometown after earning my Bachelor's Degree, and I work at a Brokerage firm. I've loved cooking my whole life, and really delved into it during high school when I got put in charge of cooking for my family of seven, who were all picky eaters or had dietary restrictions. I really like to experiment in the kitchen- its one place where my creativity can really flow. I rarely measure ingredients unless I'm baking- but I occasionally bust out the scales, spoons, and cups so I can post accurate recipes. Nowadays I cook lightened versions of my favorites. I joined Weight Watchers in April 2007 and have lost 40 lbs on the program- it has really changed my life. I recently started working as a receptionist for Weight Watchers meetings on top of my full time job because I enjoy the program so much. WW has helped out my Hubby, too- He has lost around 30 lbs as well just by eating my lighter cooking :) I like the challenge of making healthy but delicious food. My favorite TV Chef is Alton Brown- I own all of his cookbooks, and like how he has a reason for everything he does. Plus, I like to jerry-rig things and he's a sort of MacGyver in the kitchen. My biggest challenge in cooking is making food that appeals to me while not disgusting my husband. He likes very simple, and somewhat bland foods. He hates garlic and onions, so I've really had to scale back there, though I won't give them up completely. I love to try new flavors and cuisines, while he would be happy eating Hamburger Helper. I'm just getting in to baking bread. I've tried using my KitchenAid mixer and actually prefer doing it by hand- nothing better than hot bread fresh out of the oven! I'm also a regular poster in the exercise/High activity forum since I started running earlier this year. My plan is to participate in all our local fun-runs.
 
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