Go Back
–+ servings

Rice Cooker Mexican Rice

A simple and comforting rice cooker side dish made with pantry staples, warm spices, tomatoes, garlic, and onion. Perfect for tacos, burrito bowls, or easy weeknight dinners.
Print Recipe
Prep Time 3 minutes
Cook Time 45 minutes
Servings: 4
Course: Side Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup long grain rice
  • 1 cup chicken broth
  • 1 cup tomato paste
  • 100 ml water
  • ¼ cup onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon butter
  • ½ teaspoon Cayenne
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon kosher salt

Equipment

  • Rice Cooker

Method
 

  1. Rinse the rice in a mesh strainer and shake well to remove excess water.
  2. Add the rice to the rice cooker along with the chicken broth, Tomato paste, water with sauce, onion, garlic, butter, chili powder, cumin, oregano, and salt.
  3. Stir well to evenly distribute the ingredients and seasonings.
  4. Close the lid and start the rice cooker.
  5. Once the rice is finished cooking, fluff gently with a fork and serve warm.

Notes

Tip text
For extra spice, add additional chili powder.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Tried this recipe?

Let us know how it was!