Rice Cooker Mexican Rice
Transform your weeknight meals with this simple yet flavor-packed Rice Cooker Mexican Rice recipe. Combining the convenience of a rice cooker with bold, authentic Mexican flavors, this dish features perfectly fluffy long-grain white rice infused with a rich blend of chicken broth, tomato sauce, and aromatic spices like cumin, chili powder, and paprika. Enhanced with sautéed onions, garlic, and a pop of color from steamed peas and carrots, this easy one-pot wonder is ready in just 40 minutes from start to finish. Garnished with fresh cilantro and an optional squeeze of lime, it’s the perfect side dish for tacos, enchiladas, or grilled chicken—or enjoy it as a satisfying meal on its own. For a foolproof, hands-off approach to making restaurant-style Mexican rice at home, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 2 cups chicken broth
- 1 cup tomato sauce
- 2 tablespoons olive oil
- 1 small (diced) onion
- 2 cloves (minced) garlic
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 1 cup frozen peas and carrots
- 2 tablespoons (chopped) fresh cilantro
- 1 sliced (for garnish, optional) lime
Instructions
Rinse the white rice under cold water until the water runs clear. Drain well and set aside.
In a small skillet over medium heat, heat the olive oil. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Transfer the sautéed onion and garlic mixture to the rice cooker bowl.
Add the rinsed rice, chicken broth, tomato sauce, cumin powder, chili powder, paprika, and salt into the rice cooker. Stir well to combine all the ingredients evenly.
Sprinkle the frozen peas and carrots over the top, but do not stir. The vegetables will steam on top of the rice as it cooks.
Close the rice cooker lid and start the cooking cycle. Use the 'white rice' or regular cooking option, depending on your rice cooker model.
Once the rice cooker finishes and switches to the 'keep warm' mode, let the rice sit undisturbed for 10 minutes to allow the flavors to fully meld.
After 10 minutes, open the lid and gently fluff the rice with a fork, mixing in the cooked vegetables.
Garnish with chopped fresh cilantro and optional lime wedges before serving.
Serve warm as a side dish or on its own, and enjoy your homemade Mexican rice!
Nutrition Facts
Calories |
1060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4137 mg | 180% | |
| Total Carbohydrate | 157.4 g | 57% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 18.7 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1118 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
